Thai Scallops With Sweet Basil Adapted From Recipe By Vatch Bhum

Steps:

• parboil scallops for 3 seconds (i often skip this part).
• heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
• add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
• stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.

Steps:

• 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.

Steps:

• Pat the scallops dry and season with salt and pepper. Add butter to the pan and sear the scallops two minutes each side until golden brown. Remove to a dish.
• Add the garlic, basil and chili paste and cook 1 minute. Be careful not to burn the garlic. Add the lemon juice and remove from heat. Serve the scallops on top of the sauce and garnish with micro greens.
• garnish with micro cilantro

Steps:

• Preheat grill to medium high heat.
• Cook pasta according to package directions; drain.
• Lightly coat pasta with cooking spray to avoid sticking.
• Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
• Lightly coat scallops with nonstick cooking spray.
• Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
• Place hot pasta on a serving platter.
• Top with scallops.
• Sprinkle evenly with carrots bean sprout peanuts and basil.
• Serve with remaining chili sauce.

Steps:

• In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.