This 10-minute meal will blow your mind. These pan seared scallops with Thai basil and chili sauce will leave you wanting more, and will probably even induce Thai scallop-filled dreams. If you are day-dreaming in the grass looking at the clouds, all you will be able to see is scallops. You might become totally obsessed. I mean, maybe I’m the only weirdo who obsesses about good food, but I highly doubt that because there’s a reason food blogs exist.
But seriously, these scallops are every bit as obsession-inducing as I claim. They are quickly seared in lots of butter and boast a perfectly-perfect brown crust. Then, they are drizzled with a light sauce with lime, garlic, chili, and Thai basil. The sauce is complementary, rather than overpowering, and the natural flavor of the scallops shines through. If you’re going to splurge on buying big, beautiful scallops, you want to taste them and not just sauce. I recommend serving them with jasmine rice, veggies, or rice noodles.
1 lb. scallops, patted dry and side muscle removed
3 Tbsp. butter
Juice from two limes
2 cloves of garlic, minced
¼ c. Thai basil, chopped
2 tsp. sambal oelek
1 Tbsp. sake
Salt and pepper
Season the scallops with salt and pepper.
Heat the butter in a large skillet over medium high heat (but more on the high side). When the butter is melted and very hot, add the scallops and cook 3-4 minutes per side until they are golden brown and lightly crusted. Remove the scallops with tongs and set aside on a plate.
Add the garlic, lime juice, sambal oelek, sake, and chopped basil to the skillet and cook for 1 minute. The garlic should be fragrant and the basil wilted.
Drizzle the sauce over the scallops and serve immediately.