Chili Scallops Recipes

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
• Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• Mix ginger, chili sauce, brown sugar, parsley.
• Heat oil in a large saute pan on medium-high heat.
• Pat scallops dry with paper towel.
• Dust scallops with small amount of flour.
• Cook two minutes.
• Turn scallops and cook additional 2 minutes.
• Add chili sauce mix.
• Reduce heat to simmer and cook 3 additional minutes.
• Serve over angel hair pasta.

Steps:

• sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
• Add the scallops and sauté for one minute or until they turn from translucent to opaque.
• Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
• Garnish with fresh coriander and serve.

Steps:

• For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
• Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
• Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
• To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Steps:

• In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1/4 teaspoon salt.
• Set black-bean salsa aside.
• Rinse scallops with cold running water to remove sand from crevices; pat dry with paper towels.
• In medium bowl, mix chili powder, sugar, and remaining 1/4 teaspoon salt; add scallops, tossing to coat.
• In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
• Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
• Arrange black-bean salsa and scallops on 4 dinner plates; garnish with cilantro leaves and red chiles.
• Serve with lime wedges if you like.
• Makes 4 servings.

Steps:

• Mix together the garlic, ginger juice, sweet chilli sauce and coriander with the olive oil.
• Add the scallops to the sauce and leave to marinade for about 1/2 hour.
• Heat a large frying pan until hot, cook the scallops for about 2-3 mins each side depending on size of scallops. Don't be tempted to over cook as they will go all tough.
• Lift out scallops and place onto the rocket salad and drizzle the remainder to the sauce over.

Steps:

• Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
• To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

Steps:

• Wash and pat dry your scallops.
• Slice each scallop in half horizontally.
• Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
• Next add the scallions and fry for 1 minute, you do not want to brown.
• Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute.
• Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

Steps:

• Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger.
• Sear shrimp and scallops in skillet until white.
• Glaze shrimp and scallops with chili paste mixture just before taking out of pan.