Chili lime scallops.

Yay, this is my first post on this blog. So I want to start with a recipe that is one of my favourites, and although it mostly is a summer dish, I like it all year around because of the sweet caramelized garlic, the spicy chili and the fresh taste of really good scallops. I used small scallops in this recipe, but you can also buy bigger ones, and cut them in halves. I like them small and in bite size, simply because I like a dish, you can eat with just a fork.

When buying scallops: Frozen scallops works just fine, but you need to thaw them ALL the way, otherwise the water in them will stay inside of them, and then when they hit the frying pan, all the water still left in them, will make your scallops boil and not fry. Therefore it is important that you remove all excess water from the scallops with some paper towels.
That also goes for the ones bought at your local fish shop. I would definitely recommend buying the fresh ones, as they look better, and will not break as easily as the frozen ones, and of course the fresher they are, the better they taste.

Serves 2-4

Recipe:

About 15 big scallops or 20-30 small scallops
Enough butter to cover the frying pan
1-2 garlic gloves
1 teaspoon full of finely chopped ginger
1 red chili freed from seeds and finely chopped
3-5 spring onions in thin slices
Zest from 1 lime
1 red chili, freed from seeds and finely chopped
Lime juice

Egg noodles
Melted butter

Directions:

1. Clean the scallops and pat them dry with paper towels.

2. Melt the butter in a heated frying pan (I guess you can use oil as well, but butter can caramelize as oil can’t, and that is the taste I am going for). Make sure the butter is really hot, and a little brown, but not too much!

3. Add crushed garlic, chopped ginger and stir from time to time. The garlic and ginger should be brown, but NOT black and burned.

4. Add chili and spring onions and stir fry about 1 minute

5. Add scallops to the very hot frying pan (make sure it isn’t to crowded as the scallops then wont fry as they should do.) Stir fry 4-5 minutes turning the scallops a few times (this especially goes when using small ones, they should be turned more often). It is crucial that you don’t over cook them, as they will feel like eating rubber. The texture should be nice and tender.

6. Turn down the heat till medium and add  lime zest and lime juice (as little or much as you like) to the frying pan. If you like, you can put in some extra chopped chili for a more spicy flavour.

Serve with good quality egg noodles that’s tossed with melted butter.

ENJOY and dive in :)

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Tags: blog, cattelia, chili, dish, food, foodgawker, garlic, ginger, lime, noodles, recipe, sarah, scallop, scallops, summer