📝 About This Recipe
This dish marries the buttery, delicate elegance of French-style pan-seared scallops with the bold, smoky heat of Thai roasted chili jam (Nam Prik Pao). The result is a sophisticated fusion masterpiece that balances sweet, salty, and spicy notes with a refreshing citrus finish. It is a stunning appetizer or light main course that brings the vibrant street flavors of Bangkok to a fine-dining Western format.
🥗 Ingredients
The Scallops
- 12 pieces U-10 Dry Sea Scallops (patted very dry, tough side muscle removed)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 1 tablespoon Unsalted Butter (for basting)
- 1/2 teaspoon Kosher Salt (to taste)
Chili Jam Glaze
- 3 tablespoons Thai Roasted Chili Jam (Nam Prik Pao) (store-bought or homemade)
- 1/4 cup Coconut Milk (full fat)
- 1 teaspoon Fish Sauce (premium quality)
- 1/2 piece Lime Juice (freshly squeezed)
- 1 teaspoon Palm Sugar (finely shaved)
Kaffir Lime Gremolata & Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 3 pieces Kaffir Lime Leaves (center rib removed, sliced into paper-thin ribbons)
- 1 clove Garlic (minced into a paste)
- 1 piece Red Fresno Chili (thinly sliced for garnish)
- 2 tablespoons Fried Shallots (for crunch)
👨🍳 Instructions
-
1
Prepare the scallops by removing the small, rectangular side muscle if still attached. Pat them extremely dry with paper towels; moisture is the enemy of a good sear.
-
2
In a small saucepan over medium-low heat, whisk together the Thai chili jam, coconut milk, fish sauce, and palm sugar.
-
3
Simmer the sauce for 3-5 minutes until it thickens slightly to a glaze consistency. Stir in the lime juice at the very end to keep the flavor bright. Keep warm on the lowest setting.
-
4
Make the gremolata by tossing the chopped cilantro, julienned kaffir lime leaves, and minced garlic together in a small bowl. Set aside.
-
5
Season only the top and bottom of the scallops with a light dusting of kosher salt just before cooking.
-
6
Heat a heavy stainless steel or cast-iron skillet over high heat until it begins to wisps of smoke appear. Add the grapeseed oil.
-
7
Carefully place the scallops in the pan in a clockwise motion, ensuring they do not touch. Do not crowd the pan; cook in two batches if necessary.
-
8
Sear the scallops undisturbed for 2 minutes. You are looking for a deep, golden-brown crust (the Maillard reaction).
-
9
Flip the scallops gently. Add the tablespoon of butter to the center of the pan.
-
10
As the butter melts and foams, tilt the pan and spoon the hot butter over the scallops for 45-60 seconds. This adds richness and ensures even cooking.
-
11
Remove the scallops from the pan immediately and transfer to a warm plate to prevent overcooking. They should be opaque on the outside and slightly translucent in the center.
-
12
To serve, spoon a generous pool of the warm chili jam glaze onto each plate or a large serving platter.
-
13
Place the scallops atop the sauce. Sprinkle with the kaffir lime gremolata and top with fried shallots and fresh chili slices.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly. If you cannot find kaffir lime leaves, use a mix of lime zest and a tiny amount of fresh mint. Ensure the pan is screaming hot before adding the scallops to achieve that professional crust. Don't overcook! Scallops become rubbery if they go past medium-rare; they only need about 3 minutes of total heat. Adjust the heat of the glaze by adding more or less of the chili jam oil from the top of the jar.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Riesling or a dry Rosé to cut through the spice. Pair with a side of coconut-scented jasmine rice to soak up the extra chili jam glaze. A light cucumber and shaved radish salad with a rice vinegar dressing provides a cooling contrast. For a larger meal, serve over blanched bok choy or sautéed garlic spinach. Enjoy as a pass-around appetizer by serving individual scallops on ceramic spoons with a dot of sauce.