Thai Basil Chili Scallops Recipes
10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE
The Best 10 Minute Pan Seared Thai Chili Scallops Recipe is the secret to perfect pan seared scallops in a Thai chili sauce, bursting with lemon and Thai basil flavor for a Thai Restaurant quality scallop dinner in under 15 minutes - from fridge to plate! Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent.
Provided by Courtney ODell
Time 15m
Number Of Ingredients 8
Steps:
- Heat butter in pan on high heat until melted and lightly foaming.
- Pat scallops dry with paper towel and generously season scallops with salt and pepper.
- Add scallops into pan, with space in between so they can crisp.
- After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
- Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
- Add lemon slices, chili paste, and stir.
- When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.
Nutrition Facts : Calories 669 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fiber 2 grams fiber, Protein 57 grams protein, SaturatedFat 22 grams saturated fat, Sodium 4413 grams sodium, Sugar 2 grams sugar
THAI SCALLOPS WITH SWEET BASIL ADAPTED FROM RECIPE BY VATCH BHUM
scallops with sweet basil is hot and very easy to prepare - this dish will make you look like a pro when it comes to thai food
Provided by hollywall
Categories Thai
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- parboil scallops for 3 seconds (i often skip this part).
- heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
- add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
- stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.
Nutrition Facts : Calories 126.4, Fat 4.2, SaturatedFat 0.6, Cholesterol 27.3, Sodium 571.5, Carbohydrate 7.1, Fiber 0.7, Sugar 0.7, Protein 14.9
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
SCALLOPS WITH THAI SAUCE
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. -Joe Hable of Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.
Nutrition Facts : Calories 307 calories, Fat 18g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 765mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
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