Thai Pan Seared Scallop

Prep Time: 10 min      Cook Time: 6 min     Ready In: 16 min

Serving Size: 2

INGREDIENTS

6 Extra Large Scallops

2 Tbs Vegetable Oil

Salt to Taste

Pepper to Taste

2 Handful of Mixed Greens

2 Strand of Fresh Thai Basil

2 Lime Wedges

THAI SAUCE

3 Tbs Olive Oil

1 Tbs Fish Sauce

1 Zest of Lime

1/2 Lime Juice

1/4 Bunch of Coriander, Chopped

1 Red Chili, Minced

1/4 Tsp Cayenne Pepper

2 Cloves Garlic, Minced

2 Tbs Butter

1/2 Tsp Sugar

DIRECTIONS

If scallops are frozen make sure you defrost scallops in the fridge at least one day a head of time.

Rinse scallops and pat surface dry. Heat large pan to medium high heat and add vegetable oil to sear the scallops.  Make sure the pan is hot and scallop is dry before placing scallop onto the pan.

Space scallops onto the pan such that you have enough room to flip them around. Do not over crowd the pan. Cook scallop for 2 minutes each side. Season scallop with salt and pepper while cooking. Scallops are done when both sides have a crispy looking crust.

Remove scallops from pan and place on paper towel to drain.

Place all the sauce ingredients into the pan and bring it to a boil and cook for 2 minutes.

Place mix green on one side of the serving plate. Place scallops on the other side of the plate and top with sauce.