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How make “Darn Hot” Thai Scallops

Seared “Darn Hot” Thai Scallops

Ingredients:

– 8 large scallops
– 1 fresh lime or lemon

Sauce:

– 1 shallot
– 2-3 cloves garlic
– 2 tbl fish sauce
– 1/8 tsp star anise, crushed to a powder
– 1 tsp Darn Hot Peppers Thai Spice
– 1 tsp brown sugar
– 4 tbs good-quality coconut milk

Other:
– 1/4 to 1/2 cup additional coconut milk
– 1/2 cup canola oil for frying

Serves 4

Preparation:

-Place all grilling sauce ingredients in a food processor or blender.
-Process well to form a thick grilling sauce.
-Place 2-3 tbs of the paste in a mixing bowl.
-Add the scallops and gently stir, so that scallops are covered with sauce.
-Set aside.

-Pour 2-3 tbs canola or other oil into a wok or frying pan over medium-high heat.
-When the oil is hot, add the rest of the sauce.
-Stir-fry the paste until fragrant (2-3 minutes).
-Add 1/4 cup coconut milk to the sauce and stir.
-Cook two minutes, until the sauce is bubbling, add the scallops.
-Cook scallops by stirring and turning them in sauce.
-Check the inner scallop flesh after 3 minutes to see if they are cooked.

Tip: Scallops are done when inner flesh is no longer transparent. Serve with rice. Garnish with wedges of lime or lemon.

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New Recipe: Seared “Darn Hot” Scallops

Print Recipe Here:

Seared “Darn Hot” Thai Scallops

Ingredients:

– 8 large scallops
– 1 fresh lime or lemon

Sauce:

– 1 shallot
– 2-3 cloves garlic
– 2 tbl fish sauce
– 1/8 tsp star anise, crushed to a powder
– 1 tsp Darn Hot Peppers Thai Spice
– 1 tsp brown sugar
– 4 tbs good-quality coconut milk

Other:
– 1/4 to 1/2 cup additional coconut milk
– 1/2 cup canola oil for frying

Serves 4

Preparation:

-Place all grilling sauce ingredients in a food processor or blender.
-Process well to form a thick grilling sauce.
-Place 2-3 tbs of the paste in a mixing bowl.
-Add the scallops and gently stir, so that scallops are covered with sauce.
-Set aside.

-Pour 2-3 tbs canola or other oil into a wok or frying pan over medium-high heat.
-When the oil is hot, add the rest of the sauce.
-Stir-fry the paste until fragrant (2-3 minutes).
-Add 1/4 cup coconut milk to the sauce and stir.
-Cook two minutes, until the sauce is bubbling, add the scallops.
-Cook scallops by stirring and turning them in sauce.
-Check the inner scallop flesh after 3 minutes to see if they are cooked.

Tip: Scallops are done when inner flesh is no longer transparent. Serve with rice. Garnish with wedges of lime or lemon.

Thanks to: Chilebravo.org