THAI SCALLOPS
Thai Scallops make a quick and easy dinner that would be perfect for a date night dinner or Valentine's meal. They are quick to cook but taste like you are eating in a fine dining restaurant! Learn how to sear scallops perfectly and make a delicious and simple Thai style sauce with garlic, ginger, chili.
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer Main Starter
Time 10m
Number Of Ingredients 11
Steps:
- Finely chop the chili.
- Peel and finely slice the garlic
- Cut the ginger into thin matchsticks
- Zest the lime and then squeeze the juice out.
- Set these all aside until needed (see note 4)
- Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.
- Place a heavy-based frying pan or skillet over medium-high heat. Add 3 tbsp of oil and let it heat until shimmering (at least 1 minute)
- Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan.
- Do them individually, starting at 12 o'clock and working around the outside of the pan.
- Cook the scallops for 90 seconds on one side.
- Turn the heat off under the pan and add 1 tbsp of butter.
- Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around 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.
- Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
- Pour in 2 tbsp fish sauce, the squeezed lime juice, and sprinkling over 1/2 tsp of brown sugar.
- Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.
Nutrition Facts : Calories 166 kcal, Carbohydrate 6 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 910 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SCALLOP SALAD
Provided by Food Network
Time 20m
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
- In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.
SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING RECIPE
Steps:
- Gather the ingredients.
- In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
- Taste and adjust accordingly.
- Set aside.
- Gather the ingredients.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
- Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
- Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
- Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
- Transfer to a plate; repeat with remaining scallops.
- To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top. Recipe Source: by Katherine Fausset, et al; (Villard Books) Reprinted with permission.
Nutrition Facts : Calories 242 kcal, Carbohydrate 17 g, Cholesterol 62 mg, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, Sodium 1068 mg, Sugar 6 g, Fat 6 g, ServingSize 4-6 bowls salad (4-6 servings), UnsaturatedFat 0 g
THAI SCALLOPS
Provided by Food Network
Categories appetizer
Time 2h
Yield 12 appetizer servings
Number Of Ingredients 9
Steps:
- Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.
SEARED SCALLOP THAI NOODLE SOUP
We loved this! If you want it spicy, leave some of the seeds of the chiles in. The cabbage blends into this soup. Try whatever veggies you like in it. I like to eat the pieces of ginger and lemon grass, but some people might set them aside in their bowl. The lime leaves have a unique and delicious flavor, but if you can't find them, you could try making it with lime zest. If you don't like scallops, shrimp would probably be a good substitute. Based on a Ming Tsai recipe.
Provided by Maito
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
- Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
- Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
- Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
- In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
- Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
- Serve noodles topped with scallops and basil.
Nutrition Facts : Calories 569.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.3, Sodium 2346.5, Carbohydrate 90.6, Fiber 8.1, Sugar 10.1, Protein 30.7
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
THAI SCALLOPS AND NOODLES
Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
- Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
- Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g
THAI SCALLOP SAUTE
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops., In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.
Nutrition Facts : Calories 268 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1000mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
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