By: Chef Laura Bonicelli
I love pairing this dish with a simple Asian slaw on the side. Have your side dish complete; serve the scallops immediately. Buy your ingredients at your favorite Farmers Market!
About Thai Sea Scallops with Coconut Cream Sauce
Thai Sea Scallops with Coconut Cream Sauce is a recipe I’ve been thinking about writing for a while, but it wasn’t until one of my cooking club members asked if I had scallop recipes that I headed to the fish market. The timing is perfect; we’re working on Thai food in the cooking club, and I’m always up for seafood.
People shy away from cooking scallops at home, but they are quite simple to prepare. If there’s any danger, it’s in overcooking them. They cook in less than 5 minutes whether you’re searing, grilling, baking, broiling, or poaching them. We’re working with Sea Scallops, which are larger than Bay Scallops. They are considered a prize and perfect for the Thai Sea Scallops with Coconut Cream Sauce Recipe.
putting it together
I start the Thai Sea Scallop recipe by removing the side-muscle. Often the muscle is already washed away or requires a pinch to remove. Then, I recommend soaking the scallops in milk for an hour. This technique works on any fish. It removes the “fishy” odor and taste. Some fish, like salmon, only takes 20 minutes. Make sure you discard the milk.
I love the Thai Sea Scallops’ cream sauce because it takes less than 20 minutes to put together, yet it is so flavorful! Every ingredient has a reason for being in the mix. I considered doubling the sauce portion of the recipe, but it is quite rich. However, if you only make the dish for two people, half the amount of scallops, but I’d leave the sauce recipe as written. It would be difficult to cut in half, and I promise you’ll love the sauce.
As far as searing the Thai Sea Scallops, watch the directions closely. You can temp them if you like, but if the scallops brown and you pay attention to the time, you’ll be fine. Finally, I recommend having your table set, your side dish done, and the wine poured. Scallops are best directly from the pan to the table.
don’t forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!
If you want more recipes Join The Club!!!
Need some more ideas? Try these:
Green Curry with Chicken Broccoli and Cauliflower
Spring Rolls with Three Dipping Sauces
Step by Step Instructions
More Recipes
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...
Salmon en Papillote with Wild Rice Pilaf
Take me to the lesson... Salmon en Papillote with Wild Rice Pilaf A beatiful way to cook salmon with a umami laced pilaf =====rice=====1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter1 cup wild rice1/2 cup diced yellow onion4 cups chicken stock1 large...
Cauliflower Chicken Nachos
Take me to the lesson... Cauliflower Chicken Nachos Delicious nachos that you can feel good about eating and you will feel great after you eat them. canola cooking spray3 tablespoons avocado oil (or other neutral oil)1 teaspoon chili powder1 teaspoon ground cumin1...
Wow. I modified it with cauliflower rice and I did not have lemongrass and used lite coconut milk. It was still amazing. Nice deep Thai flavor. It would be great with shrimp or fish as well. Thanks for the great recipe. Easy enough to make any night of the week.
I didn’t pay a lot of attention to quantities, got lazy about the mint and basil, and forgot the chard I planned to layer over the rice. Oh, also used wild rice. But, what a lovely combination of flavors! Lime rind, ginger, thai pepper, lemongrass, coconut, fish sauce, ginger – but starting with green onions simmered in vinegar! I think that’s the subtely but essential key to how exotic this tastes. Thank you for this recipe!
Thank you so much! I appreciate you taking the time to comment and am so glad you like the recipe! Chef Laura