Seared Thai Scallops

This scallop recipe will teach you everything you need to know to cook fantastic pan-seared scallops. Very gourmet, this appetizer is surprisingly easy to make - the cooking time is literally 10 minutes! And the results? If you like seafood, you're going to fall in love with these melt-in-your-mouth scallops, as well as the sumptuously simple sauce that accompanies them. Great for serving at a dinner party as an appetizer, or for a romantic tapas for two. Enjoy!
INGREDIENTS:
8-10 medium scallops, or 4-6 large (SERVES 2 for an Appetizer)
2 Tbsp. canola oil for frying
salt and pepper for seasoning
SAUCE:
2 Tbsp. good-tasting oil, such as coconut, canola, or olive oil
1 Tbsp. fish sauce (or a little more to taste) - available in very tall bottles at Asian/Chinese food stores
juice of 1/2 lime (about 1 Tbsp.)
handful of fresh coriander, chopped
1-2 fresh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to taste)
1 clove garlic, minced
TO SERVE:
bed of mixed lettuces & Thai herbs (such as fresh basil and coriander)
wedges of fresh cut lime
PREPARATION:
Place all sauce ingredients in a small frying pan or sauce pan. Stir, and set aside until later. (Note: the coriander will soften down into the sauce later when you warm it up.)
Rinse off the scallops, and be sure to pat them dry. Place on a cutting board or other clean, dry surface.
Warm a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1 minute).
While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops. You want to make sure the scallops are very dry before frying them in order to achieve a good sear on both sides.
Now add 2 Tbsp. oil to the wok (or frying pan). Use a spatula to distribute the oil across the frying surface.
Gently place the scallops in the pan, leaving enough space between them so you'll have room to turn them. Tip: Do not attempt to move them once you've placed them in the hot pan.
Allow the scallops to cook undisturbed for at least 2 minutes before attempting to turn them. Larger scallops may take as long as 3-4 minutes per side. While scallops are cooking, season them with a pinch of salt and black pepper.
After 2-4 minutes, use a sharp egg-turner or spatula to gently lift the scallops from the bottom of the pan and turn. Now season once more with salt and pepper. Continue cooking 2-4 more minutes.
Scallops are done when both sides have a nice crispy-looking crust (see photo), and they are firm (no longer "squishy") to the touch. Also, when scallops are done, you will see them "open" slightly, as though they are going to flake.
If you are cooking your scallops in batches, be sure to add a little more oil before adding the next batch of fresh scallops to the pan/wok.
Remove cooked scallops from the wok/pan and place on an absorbent towel or paper while you prepare the sauce.
Place the sauce over medium heat-high. Stir continuously for 30 seconds to 1 minute only - just long enough to lightly cook the garlic and turn the fresh chili (if using) bright red. Don't over-cook, or you will lose the flavor of the fresh coriander and the nutrients/taste of the oil (think of "warming" the sauce rather than cooking it). Remove from heat.
Taste-test the sauce, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty.
Place the seared scallops directly in the pan with the sauce. Gently turn the scallops to cover with sauce.
To serve, gently lift the scallops out of the pan and place on a serving plate (on or beside a bed of lettuce & fresh herbs). Now pour the rest of the sauce from the pan over the scallops, or spoon some over both scallops and salad.
Serving Tip: Although this appetizer can be served with rice, I also find it excellent with a little French bread to soak up the remaining juices.
Recommended Wine: If you're planning a romantic dinner for two, or simply a nice party with your friends, try pairing this appetizer with a nice chilled Viognier (or other white wine). My personal favorite is McManis Viognier (California). I find the peach flavors of this wine contrast nicely with the Thai spices in the sauce, as well as the fresh seafood taste of the scallops. ENJOY!