From Darlene Schmidt, About.com guide. Serves 2, or more as an appetizer.
8-10 medium OR 4-5 large sea scallops
2 Tbsp. oil for frying
salt and pepper
3 tbsp. good-tasting oil, such as coconut, canola, or olive oil
1 tbsp. fish sauce
Juice of 1/2 lime
Handful of fresh coriander, chopped
1-2 fresh red chilies, minced (OR substitute 1/4 red bell pepper)
1/4 to 1/2 tsp. cayenne pepper (if not using fresh chili)
2 cloves garlic, finely minced
2 tbsp. coconut milk OR 2 tsp. butter
optional: 1/2 tsp. sugar
Bed of mixed garden green, plus Thai herbs (fresh basil and coriander) & wedges of fresh cut lime
- Rinse scallops and pat dry. Place on a clean, dry surface.
- Warm a wok or large frying pan over medium-high heat (allow pan to warm up at least 1 minute). While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops. Tip: The scallops must be very dry to achieve a good sear.
- Add 2 Tbsp. oil to the wok (or frying pan) and swirl around. Gently place the scallops in the pan, leaving enough space between so you’ll have room to turn. Allow the scallops to cook undisturbed for at least 2 minutes; larger scallops may take a3-4 minutes per side. While scallops are cooking, season with salt & pepper.
- Gently turn the scallops. Season once more with salt and pepper; scallops are done when both sides have a nice crispy-looking crust and are firm to the touch. Remove scallops from the wok/pan and place on paper towel.
- Place all sauce ingredients in a pan over medium heat-high. Stirring occasionally, warm just long enough to bring out the flavor of the garlic (1-2 mins).
- Place scallops on a bed of greens and spoon the sauce on top.