Thai Style Seared Scallops with Coconut Milk Sauce
This dish has the perfect combination of spicy and sweet - using fresh red chiles and coconut milk to make a delicious sauce for the sea scallops.
Author: Ana Quincoces
Recipe type: Appetizer, Lunch, Dinner
- large sea scallops 12
- olive oil 2 tablespoons
- butter 1 tablespoon
- salt and pepper
- fish sauce (available in tall bottles at Asian/Chinese food stores) 2 tab
- juice of ½ lime
- handful of fresh cilantro
- fresh red chilies 1 to 2
- cloves garlic 2
- coconut milk ¼ cup
- Pinch of sugar
- Rinse scallops and pat dry (pat drying will help the scallops attain a nice sear and caramel color.)
- Heat an IMUSA wok or large frying pan over medium-high heat. Add one tablespoon each of butter and olive oil to the pan.
- Season the scallops lightly with salt and fresh ground pepper and gently place them in the wok. Cook the scallops undisturbed for at least 3 minutes.
- Turn the scallops and cook another 3 minutes or so. Scallops are ready when both sides have a nice golden color and are firm to the touch.
- Remove scallops from the wok and place on a paper towel to drain
- In the same wok, heat the remaining tablespoon of oil and sauté the chili peppers and the garlic for 2 minutes over medium heat. Add the rest of the ingredients for the sauce and allow to cook, stirring occasionally another 3 to 4 minutes.
- Place all the ingredients for the sauce in the wok over medium heat-high. Cook for 3 to 4 minutes stirring occasionally.
- Remove from heat and add additional salt and pepper if necessary. Remove scallops from wok and serve with steamed Jasmine rice. Garnish with extra chopped fresh cilantro leaves.