Thai Scallops With Sweet Basil Adapted From Recipe By Vatch Bhum Food

THAI SCALLOPS

Steps:

• Finely chop the chili.
• Peel and finely slice the garlic
• Cut the ginger into thin matchsticks
• Zest the lime and then squeeze the juice out.
• Set these all aside until needed (see note 4)
• Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.
• Place a heavy-based frying pan or skillet over medium-high heat. Add 3 tbsp of oil and let it heat until shimmering (at least 1 minute)
• Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan.
• Do them individually, starting at 12 o'clock and working around the outside of the pan.
• Cook the scallops for 90 seconds on one side.
• Turn the heat off under the pan and add 1 tbsp of butter.
• Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops.
• Leave the scallops for 60 seconds, then remove the scallops from the pan and place them on a plate.
• Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
• Pour in 2 tbsp fish sauce, the squeezed lime juice, and sprinkling over 1/2 tsp of brown sugar.
• Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
• Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
• Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
• Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
• Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

THAI SCALLOPS WITH SWEET BASIL ADAPTED FROM RECIPE BY VATCH BHUM

Steps:

• parboil scallops for 3 seconds (i often skip this part).
• heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
• add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
• stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.

THAI SCALLOPS

Steps:

• Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.

THAI STYLE SCALLOPS

Steps:

• Preheat grill to medium high heat.
• Cook pasta according to package directions; drain.
• Lightly coat pasta with cooking spray to avoid sticking.
• Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
• Lightly coat scallops with nonstick cooking spray.
• Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
• Place hot pasta on a serving platter.
• Top with scallops.
• Sprinkle evenly with carrots bean sprout peanuts and basil.
• Serve with remaining chili sauce.

THAI SCALLOP SAUTE

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops., In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.

THAI BASIL CHILI SCALLOPS

Steps:

• Pat the scallops dry and season with salt and pepper. Add butter to the pan and sear the scallops two minutes each side until golden brown. Remove to a dish.
• Add the garlic, basil and chili paste and cook 1 minute. Be careful not to burn the garlic. Add the lemon juice and remove from heat. Serve the scallops on top of the sauce and garnish with micro greens.
• garnish with micro cilantro

THAI-STYLE SCALLOPS AND ASPARAGUS

Steps:

• Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
• Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.

SCALLOPS WITH THAI SAUCE

Steps:

• In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.

SCALLOPS WITH CREAM AND BASIL

Steps:

• Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
• Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
• Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
• Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.