Coconut Lime Scallops with Chili Oil
Ingredients
1 lb scallops (fresh or thawed)
2 tablespoons vegetable oil
1 can (14 oz) coconut milk
Juice of 2 limes (plus lime wedges for serving)
1 tablespoon fish sauce
Salt and pepper (to taste)
Fresh herbs (like cilantro or parsley, for garnish)
For the Chili Oil:
1/4 cup vegetable oil
2 tablespoons red pepper flakes
1 clove garlic (minced)
Instructions
1. Make the Chili Oil
Heat Oil: In a small saucepan, heat vegetable oil over medium heat.
Add Garlic and Red Pepper Flakes: Once hot, add minced garlic and red pepper flakes. Cook for about 1-2 minutes until fragrant. Remove from heat and let cool.
2. Sear the Scallops
Prepare Scallops: Pat scallops dry with paper towels and season with salt and pepper.
Heat Oil: In a large skillet, heat vegetable oil over medium-high heat.
Sear Scallops: Add scallops to the skillet and sear for 2-3 minutes on each side, until golden brown. Remove and set aside.
3. Make the Coconut Lime Reduction
Add Coconut Milk: In the same skillet, pour in coconut milk, lime juice, and fish sauce. Stir to combine and bring to a simmer.
Reduce: Allow the sauce to simmer for about 5 minutes, until slightly thickened. Season with salt and pepper.
4. Serve
Plate the Dish: Serve the seared scallops drizzled with coconut lime reduction. Top with homemade chili oil and garnish with fresh herbs and lime wedges.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add a splash of soy sauce or ginger for extra flavor.
Enjoy your delicious Coconut Lime Scallops with Chili Oil! 🥥🦪