Scallops with Thai Basil and Chili
A vibrant dish featuring succulent scallops seared to perfection, complemented by the freshness of Thai basil and a hint of chili paste.
Servings 2 servings
Calories 350kcal
Ingredients
Main Ingredients
- 3 tbsp butter for a rich, creamy base
- 1 lb of scallops, defrosted and patted dry tender and delicate
- 1 tsp salt to enhance the flavors
- 1 tsp freshly cracked pepper for a mild kick
- 2 tbsp garlic, diced aromatic and fragrant
- 1/4 cup Thai basil, diced herbaceous and fresh
- 1 tsp chili paste adjust to taste, for heat
- 1/2 lemon sliced into half-wedges for tangy brightness
Instructions
Cooking the Scallops
- Begin by heating the butter in a pan over high heat until it melts and begins to foam lightly.
- Pat the scallops dry with a paper towel and season both sides generously with salt and freshly cracked pepper.
- Once the butter is bubbling, carefully place the scallops in the pan without overcrowding them.
- Allow them to sear for about four minutes until they develop a beautiful golden crust.
- Flip the scallops gently and add the diced garlic and Thai basil to the pan.
- Stir quickly to prevent burning, cooking for another two to three minutes until the garlic is lightly browned and fragrant.
- Squeeze the juice of the lemon wedges over the mixture and stir in the chili paste.
- Plate the scallops along with the pan sauce when they are springy to the touch and opaque all the way through.
Notes
Avoid overcrowding the pan to achieve a proper sear. Consider olive oil as a healthier alternative to butter.