Thai Style Scallops

Transform your dinner table into a vibrant Thai-inspired feast with these Thai Style Scallops! This quick and impressive recipe pairs tender, golden-seared sea scallops with a luscious sauce made from creamy coconut milk, aromatic garlic and ginger, fiery red chili, and the tangy brightness of lime juice. Enhanced with a touch of honey and fish sauce for that trademark Thai balance of sweet, salty, and tangy, this dish is finished with fresh cilantro, basil, and green onions for a burst of color and herbaceous flavor. Ready in just 25 minutes, serve these scallops over fragrant jasmine rice to soak up every last drop of the irresistible sauce. A perfect recipe for date nights, dinner parties, or whenever you’re craving bold, tropical flavors with minimal effort!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 pieces Large sea scallops
• 2 tablespoons Coconut oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 piece Red chili, finely chopped
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice
• 1 tablespoon Honey
• 3 tablespoons Coconut milk
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Fresh basil, chopped
• 2 stalks Green onions, thinly sliced
• 2 cups Cooked jasmine rice (optional)

Directions

Step 1

Pat the scallops dry with a paper towel to remove any excess moisture and season both sides with salt and black pepper.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat until shimmering.

Step 3

Place the scallops in the skillet in a single layer, ensuring they are not crowded. Sear for 2-3 minutes on one side without moving them to achieve a golden crust.

Step 4

Flip the scallops and sear the other side for another 2 minutes, or until opaque and just cooked through. Remove the scallops from the skillet and set aside on a plate.

Step 5

Reduce the heat to medium and add the remaining tablespoon of coconut oil to the skillet.

Step 6

Sauté the minced garlic, ginger, and red chili for 30 seconds until fragrant, stirring constantly to prevent burning.

Step 7

Add the fish sauce, lime juice, and honey to the skillet, stirring to combine.

Step 8

Pour in the coconut milk and stir well to create a smooth sauce. Let it simmer for 2-3 minutes to thicken slightly.

Step 9

Return the seared scallops to the skillet, tossing gently to coat them in the sauce. Cook for 1 minute to warm the scallops through.

Step 10

Remove the skillet from heat and sprinkle the chopped cilantro, basil, and green onions over the scallops.

Step 11

Serve immediately with cooked jasmine rice if desired, spooning the sauce over the scallops and rice for maximum flavor.

Nutrition Facts

Serving size	1089.5 grams (1089.5g)

Amount per serving	% Daily Value*
Calories	1479

Total Fat 32.50g	42%
Saturated Fat 24.00g	120%
Polyunsaturated Fat 0.50g
Cholesterol 148mg	49%
Sodium 7297mg	317%
Total Carbohydrate 206.00g	75%
Dietary Fiber 4.30g	15%
Total Sugars 24.30g
Protein 92.10g	184%

Vitamin D 0IU	0%
Calcium 177mg	14%
Iron 7mg	38%
Potassium 1824mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 24.8%

Carbs: 55.5%