Recipe courtesy of Epcot Catering

Thai Scallops

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 20 min
  • Yield: 12 appetizer servings
Share This Recipe

Ingredients

Directions

  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 chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles 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. 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. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.
7m Easy 98%
CLASS
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS
20m Easy 99%
CLASS
Alejandra Ramos

Sweet Potato Taquitos

16m Easy 99%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
17m Easy 98%
CLASS
19m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages