4.3 of 5 (4)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.5
  • Total Fat: 7.9 g
  • Cholesterol: 28.0 mg
  • Sodium: 221.8 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 23.1 g

View full nutritional breakdown of Thai Seared Scallops calories by ingredient
Report Inappropriate Recipe

Thai Seared Scallops

Submitted by: ATHENAPOWER

Introduction

A spicy Thai dish with creamy cocunut milk A spicy Thai dish with creamy cocunut milk
Number of Servings: 4

Ingredients

    12 oz Sea Scallops, raw (frozen is fine)

    2 Baby Bok Choy, sliced (celery or swiss chard make good substitutes)
    2 cups Broccoli, chopped
    1 large Red Repper, sliced

    Brown Rice, cooked, 3 cups (about 1 cup dry)

    Sauce:

    1 can Lite Coconut Milk (Taste of Thai is good)
    Fresh Mint & Cilantro leaves, chopped
    Hot peppers to taste (jalapeno, red chilis, or habaneros could all work, depending on your tolerance)

SparkPeople Sponsored Video


Directions

Thaw scallops under cold water

Prepare rice according to package instructions (remember brown rice takes 45 minutes to 1 hour, so you can prep everything else while the rice cooks)

Slice vegetables and stir fry in a VERY hot pan, preferably non stick (but about 2 tsps of oil should do it)

Meanwhile, start the sauce - simmer 1 can of lite coconut milk with the fresh herbs and hot peppers, if using. If desired, thin with chicken or vegetable broth.

Last, the scallops:

Preheat a good skillet on high heat.

Place scallops in a single layer in the pan, being careful to leave enough room for flipping.

Sear for about 90 seconds, not allowing the scallops to cook through (they'll turn opaque), then flip and sear other side for equal amount of time.

The scallops should be slightly charred and just done. Don't overcook - they'll get rubbery.

Divide rice into four servings, top with stir fried vegetables, and place 3 oz each of the scallops on each. Top with sauce and hot peppers if using.

Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user KDUFFY.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I thought this was delicious, but I think the sauce needs work. My husband found it a bit bland. It wasn't as spicy as I thought it would be--we used a jalapeno--and I didn't think the herbs really stood out. I'll definitely make this again, but I want to work on the sauce. - 10/17/09

    Was this review helpful?   yes  No
  • Very yummy! I love Thai food and would definately recommend this recipe. Next time I might add a bit more spice and a just pinch of salt. - 1/15/09

    Was this review helpful?   yes  No
  • This was quick, easy and delicious! You can serve it for company and they'll be impressed! - 2/29/08

    Was this review helpful?   yes  No
  • I added some cayenne pepper to the stir-fried veggies to give it some extra spice! Definitely yummy! - 8/19/07

    Was this review helpful?   yes  No
  • My husband & I enjoyed this very much!
    I'm not very versed in Thai so clueless on amount of herbs. I couldn't find Lite C. Milk, even in 2 different Asian grocery stores. They had coconut water, but it had sugar. Read online that Lite C. Milk was just half water/half milk, so that's what I did. - 7/15/07

    Was this review helpful?   yes  No
  • didn't taste like the thai restaurant but was good and healthy - 3/21/07

    Was this review helpful?   yes  No