Scallops In Thai Seafood Sauce Recipes
SCALLOPS IN THAI SEAFOOD SAUCE
Steps:
- Season the scallops with salt and pepper. Set aside. Place the garlic, chiliies, cilantro, fish sauce, Agave, and lime juice in a food processor and process until well incorporated.
- Add oil to a large skillet. Sear the scallops until browned. Work in batches removing scallops to plate.
- Once all are browned, place back in pan and pour the sauce over and bring to a boil. Turn heat off and serve immediately.
THAI STYLE SCALLOPS
Make and share this Thai Style Scallops recipe from Food.com.
Provided by Fluffy
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high heat.
- Cook pasta according to package directions; drain.
- Lightly coat pasta with cooking spray to avoid sticking.
- Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
- Lightly coat scallops with nonstick cooking spray.
- Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
- Place hot pasta on a serving platter.
- Top with scallops.
- Sprinkle evenly with carrots bean sprout peanuts and basil.
- Serve with remaining chili sauce.
Nutrition Facts : Calories 400.6, Fat 8.6, SaturatedFat 1.2, Cholesterol 18.8, Sodium 985.6, Carbohydrate 58.2, Fiber 6.4, Sugar 7.6, Protein 22.3
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.
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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- Remove the side-muscle from each scallop. The side-muscle is the little rectangular tag of tissue on the side of the scallop. Don't worry if you miss one; they are edible but tougher than the rest of the scallop. Just pinch it off and discard. (Sometimes, they wash away during harvesting.) Put your scallops in a non-reactive bowl and cover them with milk. Soak them for one hour. Cook your rice according to the manufacturer's directions adding lime leaves to the cooking water. Prepare all of your ingredients.
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