THAI SCALLOPS
Thai Scallops make a quick and easy dinner that would be perfect for a date night dinner or Valentine's meal. They are quick to cook but taste like you are eating in a fine dining restaurant! Learn how to sear scallops perfectly and make a delicious and simple Thai style sauce with garlic, ginger, chili.
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer Main Starter
Time 10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 6 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 910 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THAI SCALLOP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
- Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams
THAI-STYLE SCALLOPS AND ASPARAGUS
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 2 grams, TransFat 0 grams
THAI SCALLOP SAUTE
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1000mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
SCALLOPS WITH THAI SAUCE
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. -Joe Hable of Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 307 calories, Fat 18g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 765mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
THAI SCALLOPS
Provided by Food Network
Categories appetizer
Time 2h
Yield 12 appetizer servings
Number Of Ingredients 9
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 SCALLOPS AND NOODLES
Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
- Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
- Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g
THAI SCALLOPS WITH SWEET BASIL ADAPTED FROM RECIPE BY VATCH BHUM
scallops with sweet basil is hot and very easy to prepare - this dish will make you look like a pro when it comes to thai food
Provided by hollywall
Categories Thai
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126.4, Fat 4.2, SaturatedFat 0.6, Cholesterol 27.3, Sodium 571.5, Carbohydrate 7.1, Fiber 0.7, Sugar 0.7, Protein 14.9
THAI STYLE SCALLOPS
Make and share this Thai Style Scallops recipe from Food.com.
Provided by Fluffy
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400.6, Fat 8.6, SaturatedFat 1.2, Cholesterol 18.8, Sodium 985.6, Carbohydrate 58.2, Fiber 6.4, Sugar 7.6, Protein 22.3
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SCALLOP PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
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- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water.
- Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
- In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering. Add the scallops and cook over high heat, stirring occasionally, until browned and cooked through, about 2 minutes. Transfer the scallops to a plate. Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
- Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Add the scallops and toss until heated through. Transfer the pad Thai to a platter. Garnish with the peanuts and serve with lime wedges.
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