Thai Scallops

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

Instructions

• 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.