Hey guys, remember when I told you that I was trying to eat healthier. About how fat can be a tool for weight loss (this recipe). Ok, well I’m going to be a hypocrite and present you with these Thai Sweet Chili Scallops. These beautiful bites have a negligible amount of fat but somehow packs quite the flavor punch.
In the recipe linked above, I talked about balance in life. Today, I am going into balance in food (preparation, not consumption). In this topic, I feel like Thai dishes hold the torch for having the most harmonious cuisine. I have found that Thai food is a juggling act between sour, sweet, salty, bitter, and spicy. A juggling act that I have failed at more times than I care to count. These Thai Sweet Chili Scallops are no exception.
I am not saying that this recipe is inedible. No, no, no! This plate is PERFECTLY balanced in tartness, sweetness, saltiness, bitterness and heat…FOR ME. You see, the allure of phenomenal Thai food is the freedom to alter the taste to your liking. In the majority of restaurants you go to you will have the options of salt and pepper. If you are lucky then there may be a bottle of ketchup (semi-used, with a dried and crusty opening that you have to beat on to get a few measly drops). In the upscale restaurants, salt is not even provided because you have to trust in the chef’s ability to create a dish that fits perfectly to your palate. Now, Thai restaurants (the good ones at least) will provide you with a selection of chili powder, vinegar, sugar and fish sauce to allow you the ability to alter your food to your liking.
To put simply. I am just bitter because the Thai recipes I make is never perfect for my girlfriend on the first try (she is Thai). Cooking Thai food has become a routine between us. Not a good one though. It usually goes like this…
“I love this, try it!” I would declare triumphantly.
“Something is missing…I’m sorry” she would say hesitantly.
“It’s ok hun, we still have ramen. Would you like me to heat some up?” I would ask.
Up until now, I haven’t made a traditional Thai dish that she loves. On the plus side, she is a great way to keep my ego in check.
As for this dish, I suggest you make it according to the recipe and adjust accordingly. Please give this a try and let me know what you think. I need to hear that I am not completely terrible when it comes to Thai food. Actually, if it’s seriously lacking in something then please let me know that too. Thanks a bunch!
- 6 U10 Sea Scallops
- 1 tbsp Neutral Tasting Oil
- 1 tbsp Unsalted Butter
- Sea Salt To taste
- 3 oz Mung Bean Noodles
- 3 tbsp Sweet Thai Chili Sauce
- 1/2 tsp Fish Sauce
- 1/2 tsp Toasted Sesame Oil
- Fresh Lime Juice To taste
- Sweet Thai Chili Sauce Optional
- Lime Wedge Optional
- Cilantro Optional
- Sesame Seeds Optional
- Bird's Eye Chili Optional
- 10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
- In a pot of boiling water, boil the mung bean noodles for 2-3 minutes (This will depend on the brand you have).
- Drain the noodles. You want to make sure they are pretty dry or it will dilute the dressing.
- Shred half of the carrot. I have this little tool here but if you don't then you can use a grater or just cut them thinly with a knife.
- Mix the drained noodles and carrots with the other ingredients in the "Sweet Thai Chili Noodles" group.
- Lightly season the scallops. In a pan over med-high heat, add in the olive oil and then the scallops. Season the other side. Cook for 1 minute.
- Flip the scallops over, turn the heat down to medium and throw in the butter. Baste the scallops with the melted butter while cooking for 30 seconds to a minute.
- Serve the scallops on top of the Sweet Thai Chili Noodles and what ever garnishes you want.
Everything you need to know about scallops HERE
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