Blackened Scallops with Roasted Garlic Chili Sauce


Serves: 4
Total Calories: 631

Ingredients

1/4 cup olive oil
2 tablespoons Tommy Tang's Thai seasoning
2 pounds extra large sea scallops (8 to 10 per pound)
1 tablespoon olive oil
ROASTED GARLIC CHILI SAUCE
3 tablespoons olive oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped, peeled fresh ginger
1 tablespoon roasted chili paste
1/2 cup Coconut Milk
1 tablespoon Thai fish sauce
1/3 cup whipping cream
4 sprigs mint leaves (garnish)

Directions:

Combine ¼ cup olive oil and Thai seasoning in a large mixing bowl and whisk to blend well. Add scallops and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours.

Heat 1 tablespoon olive oil in a large skillet over high heat. Add scallops and cook just until blackened, about 3 to 4 minutes on each side. Transfer to paper towels to absorb excess juices; set aside and keep warm.

For sauce, heat olive oil in a medium saucepan over high heat. Add garlic and sauté until lightly browned, about 1 1/2 minutes. Add ginger and chili paste and cook, stirring, 1 minute. Add coconut milk and fish sauce and bring to boil, stirring constantly. Reduce heat to medium and cook until sauce is reduced by half, about 2 or 3 minutes. Add cream and return to boil. Reduce heat to low and simmer until slightly thickened, 3 to 4 minutes. Strain sauce through a fine sieve.

Smooth sauce over bottoms of 4 serving plates. Arrange scallops in center of sauce, garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 631
Calories from Fat: 333

This Blackened Scallops with Roasted Garlic Chili Sauce recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.




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