Chili And Basil Scallops
In this delightful recipe, succulent scallops are tossed with aromatic garlic, fiery red chilies, and fragrant basil leaves in a flavorful sauce. Quick and easy to prepare, this dish is bursting with bold flavors and is sure to impress your taste buds. Enjoy this delicious scallop stir-fry as a perfect weeknight meal or as a special dish for any occasion.
— Constant Cookbook
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 2 red chilies, seeded and finely chopped
- 1 red onion, thinly sliced
- 1 pound 2 ounces scallops, with
- or without roe attached
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon coarsely ground black
- pepper
- 2 large handfuls basil leaves, roughly
- chopped
Instructions
- Heat the oil in a large wok over high heat. When smoking hot, chuck in the garlic and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry 1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the scallops start to turn golden at the edges.
- Pour in the soy sauce and fish sauce and sprinkle in the sugar and black pepper. Mix well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
- Throw in the basil leaves, mix well and serve immediately. You can use scallop shells for presentation, if you like.
Cook Time
5M
Prep Time
PT10M
Yield
serves 4
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