Recipe courtesy of Epcot Catering
Thai Scallops
- Level: Intermediate
- Yield: 12 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 244
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 60
- Sodium
- 1164
- Total: 2 hr
- Prep: 10 min
- Inactive: 1 hr 30 min
- Cook: 20 min
Ingredients
2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound salted butter
3 tablespoons sweet Thai chili sauce
1/2 cup tamari
2 tablespoons sesame seed oil
3/4 tablespoon finely chopped fresh chiles
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
24 large sea scallops
Directions
- 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.