SEARED THAI CHILI SCALLOPS RECIPE
INGREDIENTS
- 3 tbsp butter
- 1 lb scallops, defrosted, patted dry
- 1 tsp sea salt
- 1 tsp pepper, freshly cracked
- 2 tbsp garlic, diced
- 1/4 cup thai basil, diced
- 1 tsp chili paste, add more as desired
- 1/2 lemon, sliced into half-wedges
INSTRUCTIONS
- Heat butter in pan on high heat until melted and lightly foaming.
- Pat scallops dry with paper towel and generously season scallops with salt and pepper.
- Add scallops into pan, with space in between so they can crisp.
- After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
- Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
- Add lemon slices, chili paste, and stir.
- When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.
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