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Scallops with a Special Thai Sauce recipe

From zen2

Ingredients:

  • 8-10 medium sea scallops, or 4-6 large
  • 2 Tbsp. canola oil for frying
  • salt and pepper for seasoning
    • SAUCE:
  • 2 Tbsp. good-tasting oil, such as coconut, canola, or olive oil
  • 1 Tbsp. fish sauce (or a little more to taste) -
  • juice of 1/2 lime (about 1 Tbsp.)
  • handful of fresh coriander, chopped
  • 1-2 fresh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to taste)
  • 1 clove garlic, finely minced, OR 1/2 tsp. bottled purreed garlic
    • TO SERVE:
  • bed of mixed garden green, plus Thai herbs (fresh basil and coriander)
  • wedges of fresh cut lime

Preparation:

  1. Place all sauce ingredients in a small frying pan or sauce pan. Stir and set aside until later.
  2. Rinse off the scallops, and pat them dry.
  3. Place on a cutting board or other clean, dry surface.
  4. Warm a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1 minute).
  5. While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops.
  6. The scallops must be very dry before frying them in order to achieve a good sear on both sides.
  7. Add 2 Tbsp. oil to the wok (or frying pan) and swirl around.
  8. Gently place the scallops in the pan, leaving enough space between them so you'll have room to turn them.

Tip: Do not attempt to move them once you've placed them in the hot pan.

  1. Allow the scallops to cook undisturbed for at least 2 minutes.
  2. Larger scallops may take as long as 3-4 minutes per side. #While scallops are cooking, season them with a pinch of salt and black pepper.
  3. Use a sharp egg-turner or spatula to gently lift the scallops from the bottom of the pan and turn.
  4. Now season once more with salt and pepper. Continue cooking 2-4 more minutes.
  5. Scallops are done when both sides have a nice crispy-looking crust, and they are firm (no longer "squishy") to the touch.
  6. Also, you will see them "open" slightly, as though they are going to flake.
  7. If you are cooking your scallops in batches, be sure to add a little more oil before adding the next batch to the pan/wok.
  8. Remove cooked scallops from the wok/pan and place on an absorbent towel or paper while you warm the sauce.
  9. Place the sauce over medium heat-high. Stir continuously for 30 seconds to 1 minute only - just long enough to lightly cook the garlic and turn the fresh chili (if using) bright red.
  10. Avoid cooking the sauce, or you will lose the flavor of the fresh coriander and the nutrients.
  11. Remove from heat and taste-test the sauce, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty.
  12. Place the seared scallops directly in the pan with the sauce.
  13. Gently turn the scallops to cover with sauce.
  14. Lift the scallops out of the pan and place on a serving plate with a bed of lettuce (and fresh coriander and basil if desired).
  15. Now pour the rest of the sauce from the pan over the scallops.
    • Serving Tip: Although this appetizer can be served with rice, it is also excellent with a little French bread to soak up the juices.
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