10 Minute Pan Seared Thai Chili Scallop Recipe

a seared scallop in a pan with chopped cilantro and chili sauce on top next to a slice of lemon

4.50 from 99 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Seafood

Cuisine: Thai

Keyword: 10 minute seafood dinner, chili scallops, how to cook a scallop, keto thai recipe, lent seafood dinner, low carb thai recipe, perfect pan fried scallops, perfect pan seared scallops, romantic seafood dinner, scallop dinner, scallop lent recipe, scallop pan fried, sweet chili scallops, thai scallops, thai seafood dinner

Servings: people

Calories: 436kcal

Author: Courtney ODell

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