Thai Scallops

0

Ingredients

  • 500ml orange juice
  • 1 tsp orange juice concentrate
  • 225g salted butter
  • 3 tbsps sweet thai chilli sauce
  • 100ml tamari
  • 2 tbsps sesame seed oil
  • 3/4 tbsps finely chopped fresh chillies
  • 10g chopped fresh mint leaves, plus sprigs to garnish
  • 24 large sea scallops

Use imperial measurements

Method

How to make Thai Scallops

1) Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chilli sauce. Refrigerate overnight.

2) Put tamari, sesame seed oil, finely chopped chillies and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours.

3) Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside.

4) When all of the scallops are cooked, heat the desired amount of orange butter sauce to melt and then pour over scallops. Garnish with mint sprigs.

Comments