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Category: Seafood
Prep Time: Cook Time: Total Time:
1 1/2 pounds large (10-20 size) sea scallops,
strap removed
2 Tbsps vegetable oil
freshly ground black pepper
1/4 tsp crushed red pepper
1/4 cup Thai Lime Dipping Sauce, herbs
strained
1/4 cup heavy cream
4 Tbsps sweet unsalted butter
2 Tbsps freshly chopped cilantro, basil and
mint
Rice (jasmine or sticky) for serving
Pick through the scallops for fragments of broken shell. Remove the "strap" on the side of the scallop. Season them with black pepper and no salt.
Heat a large saute pan or skillet on a medium high heat. Add the vegetable oil. When smoking hot, add the scallops. Do not turn or shake the pan. Allow the scallops to brown. After 2 minutes, turn each scallop and cook for another minute or two, until the scallops are firm and heated through (no need to over cook).
Remove the scallops from the pan and pour off any excess oil. Divide the scallops onto 4 dinner plates along side a porton of jasmine rice. Place the pan back on the stove and add the crushed red pepper, Thai Lime Dipping Sauce and cream. Reduce until the cream is thick. Remove from the heat and stir in the butter and fresh herbs. Spoon the sauce over the scallops and serve at once.
Serves 4 as a main course.
Thai Lime Dipping Sauce
2 cups Thai fish sauce
3 cups fresh or bottled lime juice
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 Tbsp peeled and minced fresh ginger
Mix all ingredients in a large container with lid. The herbs will darken as the sauce ages; this is not a taste problem (quite the opposite, as the flavor deepens over time) but the sauce will lose its looks. If this bothers you, make and store the sauce "base" only then chop and add herbs an hour before serving it. Or strain out any tired herbs from the "old" sauce and replace with fresh herbs.
This sauce goes well with crispy calamari, spring rolls, dumplings and similar bites as well as the scallops recipe above.
Makes 5 cups and lasts 1 week refrigerated.
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Ming Tsais Seared Sea Scallops with Thai Lime Butter Sauce
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Category: Seafood
Prep Time: Cook Time: Total Time:
1 1/2 pounds large (10-20 size) sea scallops,
strap removed
2 Tbsps vegetable oil
freshly ground black pepper
1/4 tsp crushed red pepper
1/4 cup Thai Lime Dipping Sauce, herbs
strained
1/4 cup heavy cream
4 Tbsps sweet unsalted butter
2 Tbsps freshly chopped cilantro, basil and
mint
Rice (jasmine or sticky) for serving
Pick through the scallops for fragments of broken shell. Remove the "strap" on the side of the scallop. Season them with black pepper and no salt.
Heat a large saute pan or skillet on a medium high heat. Add the vegetable oil. When smoking hot, add the scallops. Do not turn or shake the pan. Allow the scallops to brown. After 2 minutes, turn each scallop and cook for another minute or two, until the scallops are firm and heated through (no need to over cook).
Remove the scallops from the pan and pour off any excess oil. Divide the scallops onto 4 dinner plates along side a porton of jasmine rice. Place the pan back on the stove and add the crushed red pepper, Thai Lime Dipping Sauce and cream. Reduce until the cream is thick. Remove from the heat and stir in the butter and fresh herbs. Spoon the sauce over the scallops and serve at once.
Serves 4 as a main course.
Thai Lime Dipping Sauce
2 cups Thai fish sauce
3 cups fresh or bottled lime juice
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 Tbsp peeled and minced fresh ginger
Mix all ingredients in a large container with lid. The herbs will darken as the sauce ages; this is not a taste problem (quite the opposite, as the flavor deepens over time) but the sauce will lose its looks. If this bothers you, make and store the sauce "base" only then chop and add herbs an hour before serving it. Or strain out any tired herbs from the "old" sauce and replace with fresh herbs.
This sauce goes well with crispy calamari, spring rolls, dumplings and similar bites as well as the scallops recipe above.
Makes 5 cups and lasts 1 week refrigerated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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