Scallops with Thai Basil and Chili
An extraordinary dish combining seared scallops with the aromatic intensity of Thai basil and chili, ready in just 20 minutes.
Ingredients
Main Ingredients
- 3 tbsp butter For richness
- 1 lb scallops, defrosted and patted dry For a tender bite
- 1 tsp salt To season
- 1 tsp pepper, freshly cracked To season
- 2 tbsp garlic, diced For flavor
- 1/4 cup Thai basil, diced Adds unique fragrance
- 1 tsp chili paste Add more as desired for heat
- 1/2 lemon sliced into half-wedges For brightness
Instructions
Preparation
- Heat the butter in a skillet over high heat until it melts and becomes lightly foamy.
- Pat the scallops dry with a paper towel to ensure a golden-brown crust.
- Season the scallops on both sides with salt and freshly cracked pepper.
Cooking
- Once the butter is sizzling, carefully place the scallops in the pan, giving them space to sear.
- Let them cook undisturbed for about four minutes, until a golden crust forms on one side.
- Flip the scallops and add diced garlic and Thai basil to the pan, stirring quickly to avoid burning the garlic.
- Incorporate the lemon wedges and chili paste and stir to combine.
- Continue cooking until scallops are springy to the touch, bright white, opaque, and beautifully browned.
Serving
- Serve the scallops warm, drizzled with the fragrant pan sauce.
Notes
Use high-quality scallops for the best texture. Adjust chili paste according to your spice tolerance. Ensure pan is preheated for ideal sear.