Thai Style Sea Scallop Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI-STYLE SEA SCALLOP CAKES



Thai-Style Sea Scallop Cakes image

This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it's a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 cup rice wine vinegar
1/4 cup brown sugar
2 or 3 tiny Thai chiles, red or green, thinly sliced
2 tablespoons chopped or crushed roasted unsalted peanuts
2 teaspoons fish sauce
1 teaspoon grated ginger
1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish
1/2 teaspoon salt
1/2 teaspoon black or white pepper
2 teaspoons fish sauce
2 small garlic cloves, smashed to a paste with a little salt
1 (2-inch) piece ginger, peeled and grated
6 scallions, thinly sliced
2 teaspoons finely chopped serrano or jalapeño chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly chopped
4 makrut lime leaves, slivered thinly
1 small egg, lightly beaten
Peanut or coconut oil for frying

Steps:

  • Make the dipping sauce: Combine all ingredients in a small bowl.
  • Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
  • Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
  • Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams, TransFat 0 grams

SCALLOP CAKES



Scallop Cakes image

My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.

Provided by Geema

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup onion, finely chopped
2 lbs sea scallops
1/2 cup chives, chopped
2 tablespoons parsley, chopped
2 tablespoons all-purpose flour
1 tablespoon ginger, peeled and minced
1 tablespoon lime juice
1 large egg, beaten
2 teaspoons salt
1 teaspoon lime peel, grated
1/4 teaspoon pepper
2 tablespoons oil

Steps:

  • Heat olive oil in a non stick skillet on medium heat.
  • Add the onion and cook until tender, but not brown. Let cool.
  • In a food processor, coarsely chop scallops -- do not over process.
  • Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
  • Form into 8 1/2 inch thick patties, about 3 inches in diameter.
  • Place patties on plate or baking sheet and chill for 1-6 hours.
  • Preheat oven to 450°F.
  • heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
  • Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
  • Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9

THAI STYLE SCALLOPS



Thai Style Scallops image

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

8 ounces uncooked vermicelli
1/2 lb bay scallop
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Thai sweet chili sauce, divided
1 cup shredded carrot
1 cup bean sprouts
1/4 cup chopped dry roasted salted peanut
2 tablespoons chopped fresh basil

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



Scallops with Thai Sauce image

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

1 tablespoon cornstarch
1 can (14-1/2 ounces) vegetable broth
2 tablespoons creamy peanut butter
1 to 2 tablespoons Thai chili sauce
1 pound sea scallops
2 tablespoons canola oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 garlic cloves, minced
1 can (8-3/4 ounces) whole baby corn, drained
Hot cooked angel hair pasta, optional

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.

THAI-STYLE SCALLOPS AND ASPARAGUS



Thai-Style Scallops and Asparagus image

Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons chopped shallots
1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
1 1/2 tablespoons chopped fresh ginger
1 large garlic clove, chopped
2 teaspoons Thai shrimp paste, or anchovy paste
1 teaspoon coriander seeds
Grated zest and juice of 1/2 lime
2 tablespoons vegetable oil
1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces
1 pound sea scallops
1/3 cup fish stock
2 tablespoons unsweetened coconut milk
1/2 teaspoon sriracha, or to taste
Salt
1 cup jasmine rice, steamed

Steps:

  • Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
  • Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 2 grams, TransFat 0 grams

THAI SCALLOPS AND NOODLES



Thai Scallops and Noodles image

Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

1 package (7 oz) spaghetti, broken in half
5 cups fresh broccoli pieces or 1 bag (12 oz) frozen broccoli cuts, thawed
3/4 lb fresh or frozen (thawed) bay scallops or quartered sea scallops
1/2 cup reduced-fat peanut butter spread
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 teaspoon red pepper sauce
2 tablespoons unsalted dry-roasted peanuts, finely chopped

Steps:

  • Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
  • Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
  • Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

More about "thai style sea scallop cakes recipes"

THAI-STYLE SEA SCALLOPS RECIPE | MYRECIPES
thai-style-sea-scallops-recipe-myrecipes image
2010-11-15 Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 of scallops and cook 3 to 4 minutes on each side or until …
From myrecipes.com
Servings 4
Total Time 1 hr 16 mins
Author Hbryant
Calories 208 per serving
  • Combine soy sauce and next 4 ingredients in a heavy-duty zip-top plastic bag; add scallops. Seal and marinate in refrigerator 30 minutes, turning occasionally.
  • Remove scallops from bag, reserving marinade. Slowly stir cornstarch into marinade with a whisk. Add enough water to marinade mixture to measure 2/3 cup.
  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 of scallops and cook 3 to 4 minutes on each side or until golden. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
  • Transfer scallops to serving plates. Wipe pan with a paper towel. Reduce heat to medium-low. Stir marinade mixture and pour into pan; bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute or until slightly thick, stirring occasionally. Pour mixture over scallops; top with cilantro and sesame seeds. Garnish with lime wedges, if desired.


10 BEST THAI SCALLOPS RECIPES | YUMMLY
10-best-thai-scallops-recipes-yummly image
lemon juice, olive oil, butter, olive oil, cilantro, sea scallops and 2 more Simple Thai Curry with Scallops and String Beans Well Seasoned Studio jasmine rice, fresh lime juice, garlic, fish sauce, rice wine vinegar and 19 more
From yummly.com


THAI-STYLE SEA SCALLOPS | SCALLOP RECIPES, SCALLOP RECIPES HEALTHY ...
Feb 29, 2012 - Learn how to make Thai-Style Sea Scallops. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.com


10 BEST LEFTOVER SCALLOP RECIPES [EASY SEAFOOD IDEAS]
2021-12-19 Beyond the ingredients of scallops and bacon, you’ll also need seasonings such as olive oil, salt, pepper, and parsley. Prepare the scallops by patting them dry and lightly pan-frying on each side. Then, wrap each piece with a slice of bacon and secure with a toothpick. Season the tops, then bake or broil.
From theeatdown.com


THAI STYLE SEA SCALLOPS RECIPE BY ADMIN | IFOOD.TV
2010-09-23 Thai Style Sea Scallops. By: admin. THAI MASSAMAN Noodle Salad - Easy Weeknight Gluten Free Meal. By: Kravings.Blog. Thai Coconut Curry Instant Noodles. By: SeriousEats. How To Make A Delicious Pad Thai - Authentic And Classic Recipe - Kravings. By: Kravings.Blog. Thai Red Curry with Prawns - How To Make Thai Curry-The Bombay Chef - …
From ifood.tv


THAI-STYLE SEA SCALLOP CAKES RECIPE
May 19, 2018 - This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original Makrut lime leaf provides the unique floral, citrusy flavor The lime leaf is not absolutely necessary in this recipe, but it’s a bit of a pity to leave it out
From pinterest.co.uk


10 BEST THAI SCALLOPS RECIPES - YUMMLY
Sauteed Scallops with Chanterelles Lolibox. shrimp, scallops, cream, olive oil, ground black pepper, port wine and 3 more. Champagne Scallops & Asparagus I Can't Believe It's Not Butter! US. dry white wine, pure maple syrup, asparagus, garlic, apple juice and 6 more.
From yummly.co.uk


SEA SCALLOPS - BIGOVEN.COM
Sea Scallops recipe: Try this Sea Scallops recipe, or contribute your own. Add your review, photo or comments for Sea Scallops. not set Main Dish Fish and Shellfish Toggle navigation
From bigoven.com


PAN-SEARED SCALLOPS RECIPE WITH THAI SAUCE - THE SPRUCE EATS
2022-02-23 3 tablespoons oil. 1 tablespoon fish sauce. 1/2 lime, juiced. 1 fresh red chile, de-seeded and minced, or 1/4 red bell pepper. 1/4 teaspoon cayenne pepper, if not using fresh chile, optional. 2 cloves garlic, finely minced. 2 tablespoons coconut milk, or 2 teaspoons unsalted butter. 1/2 teaspoon sugar, optional.
From thespruceeats.com


THAI SCALLOPS - SPRINKLES AND SPROUTS
2020-01-20 Add 3 tablespoon of oil and let it heat until shimmering (at least 1 minute) Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan. Do them individually, starting at 12 o'clock and working around the outside of the pan. Cook the scallops for 90 seconds on one side.
From sprinklesandsprouts.com


THAI-STYLE SEA SCALLOP CAKES (TOD MUN) RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


SCALLOP PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha. Step 3. In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering ...
From foodandwine.com


THAI SCALLOPS RECIPES ALL YOU NEED IS FOOD
Sprinkle scallops with salt and pepper. Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds. Add scallops; cook 3 minutes, shaking pan occasionally. Remove from heat, cover, and let stand 1 minute. Stir in parsley. Serve with lemon wedges, if desired.
From stevehacks.com


PAN-SEARED SEA SCALLOPS WITH THAI GREEN CURRY, SNAP PEAS, AND …
Add the coconut milk, broth, 1/2 cup water, and the sugar. Increase the heat to medium high, bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 5 minutes. Add the carrots and snap peas, bring to a simmer, and cook until just barely tender, about 4 minutes. Stir in the fish sauce, and season to taste with salt.
From finecooking.com


THAI-STYLE SEA SCALLOP CAKES RECIPE
Jul 14, 2016 - This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original Makrut lime leaf provides the unique floral, citrusy flavor The lime leaf is not absolutely necessary in this recipe, but it’s a bit of a pity to leave it out
From pinterest.com


THAI FISH CAKES - IN THAILAND THIS STARTER RECIPE IS ... - GREEDY …
2017-06-25 Blend in a food processor along with ginger, sugar, turmeric and fish sauce. Place mixture in a bowl and add lime leaves and beans. Moisten your hands in water and mould into equal sized fish cakes about 30g (1oz) in weight. Heat oil to 180°C and deep fry for approx 1 minute, drain on kitchen paper and serve immediately.
From greedygourmet.com


FRAGRANT SEA SCALLOP CAKES FROM 'ONE GOOD DISH' - SERIOUS EATS
2019-03-18 Directions. To make the scallop cakes, put the scallops in the bowl of a food processor, add the salt, pepper, fish sauce, garlic, and ginger, and process to a fine paste, about 1 minute. Add the scallions, chile, cilantro, makrut lime leaves, and egg and pulse a few times to combine well. Transfer to a bowl.
From seriouseats.com


THAI STYLE PAN SEARED SEA SCALLOPS RECIPE - FOOD NEWS
Heat a large cast-iron or other heavy-duty skillet over medium-high heat until very hot. Add the remaining 1 Tbs. oil and the butter. Sprinkle the scallops all over with coriander and ¼ tsp. salt. Working in batches if necessary to keep from crowding, cook the scallops, undisturbed, until very well browned on one side, 2 to 3 minutes.
From foodnewsnews.com


THE BEST 10 MINUTE PAN SEARED THAI CHILI SCALLOPS RECIPE
2018-12-02 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.
From sweetcsdesigns.com


SCALLOP CAKES - SID'S SEA PALM COOKING
Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
From sidsseapalmcooking.com


THAI-STYLE SEA SCALLOPS
Learn how to make Thai-Style Sea Scallops. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook MyRecipes has 70,000+ tested recipes and videos to help you be a better cook Visit original page with recipe
From crecipe.com


SCALLOP CAKES RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 …
From foodnewsnews.com


THAI SCALLOP RECIPE - CREATE THE MOST AMAZING DISHES
Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby
From recipeshappy.com


THAI-STYLE SEA SCALLOPS RECIPE | MYRECIPES - MASTERCOOK
1/4 cup low-sodium soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon dark sesame oil; 1 teaspoon sugar; 1/4 teaspoon hot sauce; 1 1/2 pounds sea scallops (about 30 scallops)
From mastercook.com


THAI STYLE SEA SCALLOPS | MYRECIPES RECIPE
Crecipe.com deliver fine selection of quality Thai style sea scallops | myrecipes recipes equipped with ratings, reviews and mixing tips. Get one of our Thai style sea scallops | myrecipes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 96% Thai-Style Sea Scallops Myrecipes.com. 45 Min; 4 Yield; Bookmark. 100% …
From crecipe.com


THAI SCALLOPS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Thai Scallops Recipe are provided here for you to discover and enjoy ... Healthy Coconut Cake Recipe Healthy Pumpkin Oatmeal Muffins Recipe Easy Recipes. Fish Head Soup Recipe Easy Easy Asparagus Recipe Easy Horderves Appetizers Best Easy Horderves Recipes Easy Salmon Quiche Recipes Weight Loss Smoothie Recipes Easy …
From recipeshappy.com


EASY THAI CURRY WITH SCALLOPS AND STRING BEANS - WELL SEASONED
2018-04-09 To make coconut curry sauce. In a large sauté pan or wok, heat 2 Tbsp canola oil over high heat. Add string beans and cook, stirring often, 4-5 minutes or until blistered and beginning to brown on all sides. Add minced garlic and ginger paste then cook 1 minute more. Deglaze the pan with soy sauce, rice wine vinegar, and sesame oil, scraping ...
From wellseasonedstudio.com


THAI FISH CAKES | RECIPETIN EATS
2019-07-17 Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so) Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate. Repeat with remaining mixture, adding more oil into the skillet if required.
From recipetineats.com


SEA SCALLOPS - BIGOVEN.COM
Sea Scallops recipe: Try this Sea Scallops recipe, or contribute your own. Add your review, photo or comments for Sea Scallops. American Main Dish Fish and Shellfish
From bigoven.com


FRAGRANT SEA SCALLOP CAKES RECIPE | EAT YOUR BOOKS
Can substitute peanut oil for coconut oil, jalapeño chiles for serrano chiles, green Thai chiles for red Thai chiles, and black pepper for white pepper. JKDLady on July 09, 2015
From eatyourbooks.com


THAI CURRY WITH SCALLOPS - COUPLE IN THE KITCHEN
Season with salt and pepper to taste. Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges. In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops. Garnish with fresh herbs and lime wedges.
From coupleinthekitchen.com


SHRIMP AND SCALLOP CAKES RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Put the scallops in a food processor and purée until smooth. Add the scallops to the bowl of shrimp. Add 1 tsp. of the star anise, along with the shiitakes, mirin, cilantro, scallions, sesame oil, and 1/2 tsp. kosher salt. Combine well using a rubber spatula—don't worry about overmixing.
From therecipes.info


Related Search