I am pleased to announce that I finally made something from The Everything Thai Cookbook that I actually liked.
Prepare your trumpets and your drumrolls, cause that recipe is…. Spicy Scallops!!!
*The author of this cookbook recognizes that her food tastes are not refined enough to appreciate some of the previous recipes she has cooked in this book. She means no offense to Thai cuisine or people. She enjoys meals she’s had at Thai restaurants and recognizes that the issue lies with her and possibly her cooking skills.
What you’ll need
- 1 teaspoon of vegetable oil
- 1 clove of garlic minced
- 1 jalapeno minced
- 1 (1/2 inch) piece of ginger, peeled and minced
- 1/2 teaspoon of ground coriander
- 2 tablespoons of soy sauce
- 2 tablespoons of water
- 8 large scallops
The first step is to prepare your sauté pan by placing that veggie oil in it and heating it up. Even food needs some foreplay guys. That is purposely directed towards guys in case you’re wondering as well.
Add the garlic, jalapeno, and ginger to your hot oil and cook for about a minute.
Next add the coriander, soy sauce, and water. Stir it together and allow it to simmer for about 2-3 minutes.
Once cooked, strain the liquid and set aside for later.
Add the scallops once the pan has cooled for a bit and drizzle the strained sauce on top. Increase the heat to medium-high and cover the pan with a little bit of wiggle room for steam to escape. Cook for about 2-3 minutes.
At this point your scallops should be ready to eat!
The final result is Thai restaurant quality. That’s saying something, becasue I like scallops, but am not a die hard fan. This recipe almost made me one.
The sauce is simple, with a bit of that salty bitter soy sauce taste, but it just glazes over those scallops and makes you want to slurp every last bite.
I think this soy, ginger, and jalapeno combo would make a great marinade for other meats as well. I look forward to making this again and hopefully you will too.