Scallops with Thai Basil and Chili
A delightful explosion of flavors with perfectly seared scallops, aromatic Thai basil, and a punch of chili heat.
Ingredients
Main Ingredients
- 1 lb scallops, defrosted and prepared with care
- 3 tbsp butter, rich and creamy
- 1 tsp salt, for enhancing the natural flavors
- 1 tsp freshly cracked pepper, adding that perfect spice
- 2 tbsp garlic, finely diced for aromatic depth
- 1/4 cup Thai basil, fresh and fragrant
- 1 tsp chili paste, spicy yet nuanced (adjust to your heat preference)
- 1/2 lemon juicy and zesty, sliced into half-wedges
Instructions
Preparation
- Begin by heating the butter in a large pan on high heat until it melts and starts to foam lightly.
- While the butter is melting, pat the scallops dry using a paper towel, then season them generously with salt and freshly cracked pepper.
Cooking
- Once the butter is ready, carefully place the scallops in the pan, ensuring enough space for even crisping. Sear one side for about 4 minutes until golden crust forms.
- Flip the scallops gently, cooking for another few minutes until they are springy to the touch and bright white.
- Add the diced garlic and Thai basil to the pan, stirring quickly to avoid burning. Cook for 2-3 minutes until fragrant.
- Introduce the lemon slices and chili paste, stirring to combine all the flavors.
- Serve the scallops plated with the pan sauce spooned over the top.
Notes
For a milder flavor, reduce chili paste or use a milder chili sauce. A sprinkle of toasted sesame seeds or chopped peanuts can add crunch when serving.