This scallop recipe will teach you everything you need to know to cook fantastic pan-seared scallops. Very gourmet, this appetizer is surprisingly easy to make - the cooking time is literally 10 minutes! And the results? If you like seafood, you're going to fall in love with these melt-in-your-mouth scallops, as well as the sumptuously simple sauce that accompanies them. Great for serving at a dinner party as an appetizer, or on a bed of mixed garden greens for a romantic tapas for two. Enjoy!
- 8-10 medium sea scallops (or 4-5 large)
- 2 tbsp. oil for frying
- Pinch salt
- Pinch pepper
- 3 tbsp. good-tasting oil
- 1 tbsp.
- fish sauce
- 1/2 lime juiced
- 1 fresh red chilies (de-seeded and minced or substitute 1/4 red bell pepper)
- 1/4 tsp. cayenne pepper (if not using fresh chili)
- 2 cloves garlic (finely minced)
- 2 tbsp. coconut milk (or 2 tsp. butter)
- Optional: 1/2 tsp. sugar
- Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.
- Warm a wok or large frying pan over medium-high heat (allow pan to warm up at least 1 minute). Add 2 Tbsp. oil to the wok or frying pan and swirl around.
- Gently place the scallops in the pan, leaving enough space between so you'll have room to turn. Allow scallops to sear undisturbed for at least 2 minutes (trying to turn them too early will cause skin to tear). While cooking, season them with a pinch of salt and black pepper.
- Use an egg-turner to gently turn the scallops. Season once more with salt and pepper. Scallops are done when both sides have a nice crispy-looking crust and are firm to the touch. Remove scallops from the wok/pan and place on paper towel or clean tea towel to drain.
- Place all sauce ingredients in a saucepan over medium heat-high. Stirring occasionally, warm the sauce for 1-2 minutes only - just long enough to bring out the flavor of the garlic and turn the fresh chili (or bell pepper) bright red. Avoid cooking the sauce.
- Remove from heat and taste-test, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty. Add a little sugar if too sour.
- Place scallops on a bed of lettuce with the fresh coriander and basil. Pour or spoon the sauce over the scallops. Serve as is, with rice, or with a little French bread to soak up the juices. ENJOY!
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||3 g|