1 ½ pounds large (10-20 size) sea scallops, strap removed
2 tablespoons vegetable oil
Freshly ground black pepper
¼ teaspoon crushed red pepper
¼ cup Thai Lime Dipping Sauce, herbs strained *
¼ cup heavy cream
4 tablespoons sweet (unsalted) butter
2 tablespoons freshly chopped cilantro, basil & mint
Rice (jasmine or sticky) for serving
- Pick through the scallops for fragments of broken shell. Remove the "strap" on the side of the scallop. Season them with black pepper & no salt.
- Heat a large sauté pan or skillet (12 inch) on a medium high heat. Add the vegetable oil. When smoking hot, add the scallops. Do not turn or shake the pan. Allow the scallops to brown. After 2 minutes, turn each scallop and cook for another minute or two, until the scallops are firm and heated through (no need to over cook).
- Remove the scallops from the pan and pour off any excess oil. Divide the scallops onto 4 dinner plates along side a portion (2/3 cup) of jasmine rice. Place the pan back on the stove and add the crushed red pepper, Thai Lime Dipping Sauce and cream. Reduce until the cream is thick. Remove from the heat and stir in the butter and fresh herbs. Spoon the butter sauce over the scallops and serve at once.