Spicy Thai Chilli Scallops
Perfectly seared scallops with
a punchy Thai-inspired sauce that balances heat, sweetness and tang.
What do I need?
- 1 kg large sea scallops (about 12–14), side muscle removed
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 2 tbsp vegetable oil
- 4 cloves garlic, finely chopped
- 1/4 tsp chilli flakes)
- 1 tsp Thai chilli paste (nam prik pao or sambal oelek)
- 1 tbsp soy sauce
- 2 tsp fish sauce
- Juice of 1 lime
- 40 g unsalted butter, cold, cubed
- Chopped chives or spring onions, for garnish
How do I make it?
- Pat the scallops completely dry with paper towel. Season both sides with salt and pepper.
- Heat the oil in a large heavy skillet over medium-high heat until shimmering. Sear the scallops, not overcrowding the pan, for 2–3 minutes without moving, until a golden crust forms. Flip and cook another 1–2 minutes, then transfer to a warm plate.
- Reduce heat to medium. Add the garlic and dried chilli to the same pan and sauté for 10–15 seconds, until aromatic. Add the Thai chilli paste, soy sauce, fish sauce and lime juice. Stir and reduce slightly, about 30 seconds.
- Remove pan from heat and whisk in the cold butter until the sauce thickens and becomes glossy.
- Return the scallops to pan or spoon sauce over them on a plate. Garnish with chives or sliced spring onions. Serve hot.
