Ingredients for Spicy Thai Scallops With Lime Chili
- 1 pound scallops
- 1 tablespoon butter
- Peanut Oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 scallions, chopped (white and light green parts)
- Lime
- 1-2 Thai chilies, finely chopped (adjust to taste)
- Juice of 1 lime
- Brown Sugar
- 2 cups cooked Jasmine rice
- Lime wedges, for garnish
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How to Make Spicy Thai Scallops With Lime Chili
- Wash 1 pound of scallops and pat them completely dry with paper towels.
- Slice each scallop in half horizontally.
- Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced cloves of garlic and 1 tablespoon of minced ginger. Sauté for 1 minute until fragrant.
- Add 2 chopped scallions (white and light green parts) and sauté for another minute. Do not brown.
- Add the scallops to the skillet and cook for 5 minutes over high heat, stirring occasionally. Stir in the zest of 1 lime, 1-2 finely chopped Thai chilies (adjust to your spice preference), the juice of 1 lime, and 1 teaspoon of sugar. Cook for 1 more minute until the scallops are opaque and cooked through.
- Serve the scallops immediately over 2 cups of cooked Jasmine rice.
- Drizzle the pan juices over the scallops and rice. Garnish with lime wedges for an extra burst of freshness.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
13g
Carbs
53g
