Thai Scallops

  • Thai scallops
  • 6-8 scallops (SERVES 2 for an Appetizer or Tapas plate)
  • 2 Tbsp. oil for frying (coconut or olive oil)
  • salt and pepper
  • SAUCE:
  • 3 Tbsp. good-tasting oil, such as coconut or olive oil
  • 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • juice of 1/2 lime
  • fresh cilantro to taste
  • 1-2 fresh red chilies, or pickled cherry tomatoes…something with a kick
  • 1/4 to 1/2 tsp. cayenne pepper (if not using fresh chili or spicy pepper etc)
  • 2 cloves garlic, finely minced
  • 2 Tbsp. coconut milk OR 2 tsp. butter
  • optional: 1/2 tsp. sugar
  • optional roasted red peppers
  1. Rinse scallops, pat dry and season with salt/pepper
  2. Heat a wok or large frying pan over medium-high heat (allow pan to warm up at least 1 minute). scallops must be very dry before frying in order to achieve a good sear.
  3. Add 2 Tbsp. oil and place the scallops in the pan, leaving enough space between so you’ll have room to turn. Allow the scallops to cook undisturbed for at least 2 minutes. Larger scallops may take as long as 3 minutes per side. Do not overcook :)
  4. Remove scallops from the wok/pan and place on paper towel to drain
  5. SAUCE.… Continue reading