10 Minute Pan Seared Thai Chili Scallop Recipe
The Best 10 Minute Pan Seared Thai Chili Scallops Recipe is the secret to perfect pan seared scallops in a Thai chili sauce, bursting with lemon and Thai basil flavor for a Thai Restaurant quality scallop dinner in under 15 minutes - from fridge to plate! Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent.
Servings: 2 people
Equipment
Ingredients
- 3 tbsp butter
- 1 lb scallops defrosted, patted dry
- 1 tsp sea salt
- 1 tsp pepper freshly cracked
- 2 tbsp garlic diced
- ¼ cup thai basil diced
- 1 tsp chili paste add more as desired
- ½ lemon sliced into half-wedges
Instructions
- Heat butter in pan on high heat until melted and lightly foaming.
- Pat scallops dry with paper towel and generously season scallops with salt and pepper.
- Add scallops into pan, with space in between so they can crisp.
- 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.
- When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.
Nutrition
Serving: 1g | Calories: 436kcal | Carbohydrates: 20g | Protein: 48g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2964mg | Fiber: 1g | Sugar: 2g
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