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

  1. Heat butter in pan on high heat until melted and lightly foaming. 
  2. Pat scallops dry with paper towel and generously season scallops with salt and pepper. 
  3. Add scallops into pan, with space in between so they can crisp. 
  4. 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.) 
  5. Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes). 
  6. Add lemon slices, chili paste, and stir. 
  7. 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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