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.
Recipe type: Appetizer, Lunch, Dinner
Cuisine: Asian
  • 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
  1. Rinse scallops and pat dry (pat drying will help the scallops attain a nice sear and caramel color.)
  2. Heat an IMUSA wok or large frying pan over medium-high heat. Add one tablespoon each of butter and olive oil to the pan.
  3. 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.
  4. 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.
  5. Remove scallops from the wok and place on a paper towel to drain
  6. 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.
  7. Place all the ingredients for the sauce in the wok over medium heat-high. Cook for 3 to 4 minutes stirring occasionally.
  8. 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.