Scallops with Thai Basil and Chili
A delightful fusion dish featuring tender scallops seared to perfection and paired with aromatic Thai basil and a kick of chili.
Ingredients
Main ingredients
- 1 lb scallops, fresh and defrosted, patted dry for perfect searing Ensure they are dry for a great sear.
- 3 tbsp butter, rich and creamy Used for searing the scallops.
- 1 tsp salt For enhancing flavors.
- 1 tsp freshly cracked pepper Adds depth to the dish.
- 2 tbsp garlic, diced finely Provides aromatic goodness.
- 1/4 cup Thai basil, fresh For aromatic flavor.
- 1 tsp chili paste Adjust to desired heat preference.
- 1/2 lemon, sliced into half-wedges Adds brightness to the dish.
Instructions
Preparation
- Start by heating the butter in a pan on high heat until it melts and begins to lightly foam.
- Pat the scallops dry with a paper towel and season generously with salt and pepper.
Cooking
- Carefully place the scallops in the hot pan, ensuring they are spaced apart for even cooking. Sear them for about 4 minutes on one side.
- Once golden brown, flip the scallops and cook until a crust forms on the cooked side.
- Add the diced garlic and Thai basil to the pan. Quickly stir to prevent the garlic from burning.
- Incorporate the lemon slices and chili paste into the mix and stir to combine all flavors.
- Once the scallops are opaque and springy to the touch, serve them topped with the delicious pan sauce.
Notes
For perfect scallops, ensure they are dry before seasoning. Don't overcook to avoid rubbery texture. Use a heavy-duty pan for even heat distribution.