Pan-Seared Scallops With a Special Thai Sauce

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 05/11/22
Thai Scallops With Salad

D.Schmidt

Prep: 8 mins
Cook: 10 mins
Total: 18 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
318 Calories
30g Fat
6g Carbs
9g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 318
% Daily Value*
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 15mg 5%
Sodium 634mg 28%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 9g
Vitamin C 20mg 102%
Calcium 24mg 2%
Iron 2mg 13%
Potassium 313mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe will teach you everything you need to know to cook fantastic pan-seared scallops. It sounds gourmet, but don't be intimidated—this appetizer is surprisingly easy to make, plus the cooking time is only 10 minutes. If you like seafood, you're going to fall in love with these melt-in-your-mouth scallops, as well as the sumptuously simple Thai-inspired sauce that accompanies them. Great for serving at a dinner party as an appetizer, or on a bed of mixed garden greens as a romantic tapa for two. Enjoy!

Ingredients

  • 8 to 10 medium sea scallops, or 4 to 5 large

  • 2 tablespoons oil, for frying

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

Sauce:

  • 3 tablespoons oil

  • 1 tablespoon fish sauce

  • 1/2 lime, juiced

  • 1 fresh red chile, de-seeded and minced, or 1/4 red bell pepper

  • 1/4 teaspoon cayenne pepper, if not using fresh chile, optional

  • 2 cloves garlic, finely minced

  • 2 tablespoons coconut milk, or 2 teaspoons unsalted butter

  • 1/2 teaspoon sugar, optional

Steps to Make It

  1. Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.

  2. Warm a wok or large frying pan over medium-high heat (allow the pan to warm up at least 1 minute). Add 2 tablespoons oil to the wok or frying pan and swirl around.

  3. 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 the skin to tear). While cooking, season them with a pinch of salt and black pepper.

  4. Use a 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 a paper towel or clean tea towel to drain.

  5. Place all sauce ingredients in a saucepan over medium heat-high. Stirring occasionally, warm the sauce for 1 to 2 minutes only - just long enough to bring out the flavor of the garlic and turn the fresh chile (or bell pepper) bright red. Avoid cooking the sauce.

  6. Remove from heat and taste-test, adding a little more fish sauce if not salty enough (1 teaspoon), or a little more lime juice if too salty. Add a little sugar if too sour.

  7. Place scallops on a bed of lettuce with the fresh cilantro 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!

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