Scallops need very little cooking. If you have ever eaten a scallop that is a bit chewy or rubbery, then I would almost guarantee you’ve been served an overcooked scallop. This recipe will teach you everything you need to know to cook fantastic seared scallops. It sounds greedy, but don’t be intimidated – this appetizer is surprisingly easy to prepare, and the cooking time is only 10 minutes. Thai Scallops make a quick and easy dinner that would be perfect for a date night dinner or Valentine’s meal.
For the Sauce
- 1 red chilies
- 2 garlic cloves
- ½ inch chunk peeled ginger
- 2 tbsp fish sauce
- 1 lime
- ½ tsp brown sugar
- Fresh cilantro
For the scallops
- 12-16 sea scallops
- 3 tbsp oil
- Pinch salt
- 1 tbsp butter
- Start by preparing the ingredients for the sauce.
- Finely chop the chilli.
- Peel and thinly slice the garlic Cut the ginger into thin matchsticks Zest the lime, then squeeze out the juice.
- Set aside until needed.
Cook the scallops
- Use paper towels to dry the scallops.
- You want to make sure the scallops don’t have moisture on the surface. Place a heavy-bottomed skillet or skillet over medium-high heat.
- Add 3 tablespoons of oil and let heat until shimmering (at least 1 minute) Lightly season the scallops with salt.
- Then quickly and gently add the scallops to the pan. Make them individually, starting at 12 noon and working around the outside of the pan.
- Cook the scallops for 90 seconds on one side.
- Turn off the heat under the pot and add 1 tablespoon of butter.
- Use tongs to gently flip each scallop in the sizzling butter, starting at 12 o’clock and working 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.
To make the sauce
- Put the prepared garlic, chili and ginger in the pan and stir to cook in the hot oil and butter.
- Pour 2 tablespoons of fish sauce, squeezed lime juice and sprinkle over 1/2 teaspoon of brown sugar.
- Once everything is bubbling (about 1 minute), pour over the scallops and serve with fresh coriander and a little lime zest.