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Ingredients
Scale
- 3 tbsp butter
- 1 lb scallops, defrosted, patted dry
- 1 tsp sea salt
- 1 tsp pepper, freshly cracked
- 2 tbsp garlic, diced
- ¼ cup thai basil, diced
- 1 tsp chili paste, add more as desired
- ½ lemon, sliced into half-wedges
Instructions
- Heat butter in a pan on high heat until melted and lightly foaming.
- Pat scallops dry with a paper towel and season generously with salt and pepper.
- Place scallops in the pan with some space in between for even cooking.
- Cook scallops for about 4 minutes until golden crust forms, then flip them.
- Add garlic and thai basil, stirring quickly to brown lightly, about 2-3 minutes without burning.
- Add lemon slices and chili paste, stirring to combine.
- Once scallops are opaque and browned, serve topped with the sauce.
Notes
Ensure scallops are patted dry to achieve a good sear.
Adjust chili paste according to your spice preference for a milder or hotter dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Seared
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 60mg