Chili Lime Scallops Recipes

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SPICY THAI SCALLOPS WITH LIME & CHILI



Spicy Thai Scallops With Lime & Chili image

Do you like scallops? Do you like limes and chilies, well this is the dish for you. It is so flavorful and delicious, that you won't believe how easy it is to make.

Provided by Baby Kato

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

16 scallops, large sea, shelled
1 tablespoon butter
1 tablespoon peanut oil
1 teaspoon garlic, crushed
1 teaspoon ginger, fresh, grated
4 scallions, fresh, finely sliced
1 lime, finely grated rind
1 chili, fresh, red, small, hot, very finely chopped
3 tablespoons lime juice, fresh
1/2 tablespoon brown sugar (optional)
4 cups rice, steamed, jasmine
4 lime wedges (garnish)

Steps:

  • Wash and pat dry your scallops.
  • Slice each scallop in half horizontally.
  • Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
  • Next add the scallions and fry for 1 minute, you do not want to brown.
  • Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute.
  • Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

Nutrition Facts : Calories 816.5, Fat 7.8, SaturatedFat 2.8, Cholesterol 22, Sodium 265.9, Carbohydrate 161.9, Fiber 4, Sugar 1, Protein 20.7

CILANTRO SCALLOPS



Cilantro Scallops image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1/2 cup chopped fresh cilantro
1 tablespoon crushed dried red chile flakes
4 cloves garlic, minced
1 pound jumbo sea scallops (12 to 15)
Salt and freshly ground black pepper
Lime wedges, for serving

Steps:

  • In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
  • Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

CHILI LIME SCALLOPS



Chili Lime Scallops image

A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.

Provided by Raxyl

Categories     Australian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

600 g fresh scallops
2 tablespoons finely chopped lemongrass
1 Thai chile, finely chopped
60 ml lime juice
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried coriander
1 teaspoon ground cumin
60 g butter

Steps:

  • sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
  • Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  • Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
  • Garnish with fresh coriander and serve.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7

CHILI SCALLOPS



Chili Scallops image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
1 tablespoon each of Oriental sesame oil and vegetable oil
1 tablespoon rice vinegar
1 tablespoon chili paste with garlic
2 teaspoons soy sauce
2 tablespoons snipped chives

Steps:

  • Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
  • Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

  • Soak skewers in water 30 minutes.
  • Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
  • Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
  • Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
  • Serve scallops with sauce spooned over.

PAN-FRIED SCALLOPS



Pan-fried scallops image

For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander

Provided by Jo Pratt

Categories     Dinner, Lunch, Side dish, Starter

Time 15m

Yield Serves 2 as a starter

Number Of Ingredients 7

6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper

Steps:

  • Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
  • Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

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