SPICY THAI SCALLOPS WITH LIME & CHILI
Do you like scallops? Do you like limes and chilies, well this is the dish for you. It is so flavorful and delicious, that you won't believe how easy it is to make.
Provided by Baby Kato
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 816.5, Fat 7.8, SaturatedFat 2.8, Cholesterol 22, Sodium 265.9, Carbohydrate 161.9, Fiber 4, Sugar 1, Protein 20.7
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
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.
SPICY THAI SCALLOPS WITH LIME & CHILI
Do you like scallops? Do you like limes and chilies, well this is the dish for you. It is so flavorful and delicious, that you won't believe how easy it is to make. Your guests will leave happy.
Provided by Baby Kato
Categories Seafood
Time 20m
Number Of Ingredients 12
Steps:
- 1. Wash and pat dry your scallops.
- 2. Slice each scallop in half horizontally.
- 3. Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
- 4. Next add the scallions and fry for 1 minute, you do not want to brown.
- 5. 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.
- 6. Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
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.
CHILI LIME SCALLOPS
A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.
Provided by Raxyl
Categories Australian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Make and share this Seared Scallops with Asian Lime-chile Sauce recipe from Food.com.
Provided by Dawnab
Categories Asian
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
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 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.
- Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
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