Sea scallops are a great choice for making a fast weeknight meal. This recipe combines pungent citrus flavors with Thai sweet chili sauce, fresh cilantro and scallions to complement the inherent sweetness of the scallops. Serve with steamed white rice.
PrintThai Sweet Chili and Orange Scallops
Sea scallops, lightly glazed with a combination of Thai sweet chili sauce, orange juice and orange zest makes a light weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: Asian
Ingredients
- 1-1/4 lbs dry sea scallops
- 2 tablespoons coconut (or vegetable) oil, divided
- 1 tablespoon garlic, very finely chopped
- 1 tablespoon fresh ginger, very finely chopped
- Zest of 1 orange
- 3 tablespoons orange juice
- Juice of 1/2 lime
- 1/4 cup Thai sweet chili sauce
- 1/4 cup scallions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Drain the scallops of any liquid and pat dry with paper towels. Set aside.
- Heat 1 tablespoon of the coconut oil in a nonstick skillet over medium-high heat. Add the garlic and ginger and sauté until barely golden 1-1/2 to 2 minutes.
- Add the orange zest, orange juice, lime juice, Thai chili sauce and scallions. Cook until the scallions are slightly softened, 1-1/2 minutes longer. Transfer to a small bowl and set aside.
- Heat the remaining tablespoon of coconut oil in the same skillet over medium-high heat. Add the scallops in a single layer and sear for 1-1/2 minutes on the first side. Turn with tongs and cook for 1 additional minute.
- Add the reserved sauce to the pan along with the cilantro. Using tongs, turn the scallops to coat them with the sauce and quickly remove the pan from the heat. Do not overcook.
- To serve, plate individual portions of steamed rice and scallops, then spoon the pan sauce over both.
Notes
Recipe Notes:
This recipe was inspired by a similar dish in “Martin Yan Quick & Easy” by Martin Yan. It’s a great book to have if you enjoy Asian cuisine.
Hp says
I liked this recipe. I mixed Thai sweet chili sauce with saucy Susan as my Thai sauce is rather spicy but next time I will just use the chili sauce. I actually made the sauce in a small saucepan and kept it warm as I made the scallops. I also sautéed sliced zucchini in garlic and ginger. Then removed it, added butter and oil and garlic and ginger and sautéed the scallops. I scattered the scallions and cilantro on the scallops and served the sauce on the side.
★★★★