Scallops with Thai Basil and Chili
A delightful dish featuring perfectly seared scallops, aromatic Thai basil, and a hint of chili, all balanced with a refreshing touch of lemon.
Ingredients
Main Ingredients
- 1 lb scallops, defrosted and patted dry Fresh or properly thawed frozen scallops for best results.
- 3 tbsp butter Provides a rich, creamy base.
- 1 tsp salt For seasoning the scallops.
- 1 tsp freshly cracked pepper Enhances the flavor of the scallops.
- 2 tbsp garlic, diced Adds flavor to the dish.
- 1/4 cup Thai basil, diced Provides aromatic freshness.
- 1 tsp chili paste Add more for additional spiciness.
- 1/2 lemon sliced into half-wedges Adds brightness to the dish.
Instructions
Cooking Instructions
- Heat the butter in a large pan over high heat until melted and lightly foaming.
- While the butter heats, pat the scallops dry with a paper towel and season generously with salt and freshly cracked pepper.
- Carefully place the scallops in the pan, spaced apart to allow for even crisping. Sear for about 4 minutes until a golden crust forms.
- Flip the scallops over and add the diced garlic and Thai basil to the pan, stirring quickly to prevent burning.
- Cook for 2-3 minutes until the garlic is lightly browned and fragrant.
- Incorporate the lemon slices and chili paste, stirring to combine the flavors. Cook until scallops are springy to the touch and opaque and browned on both sides.
- Serve the scallops topped with the pan sauce for an unforgettable meal.
Notes
For best results: avoid overcrowding the pan to prevent steaming. Use fresh scallops for optimal texture and flavor. Feel free to adjust the spiciness by modifying the amount of chili paste.