Chili and Basil Scallops Recipe

Name: Chili and Basil Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb scallops; 2 tablespoons vegetable oil; 4 garlic cloves, finely chopped; 2 red chilies, seeded and thinly sliced into rounds; 1 red onion, thinly sliced; 1 tablespoon light soy sauce; 1 tablespoon fish sauce; ¼ teaspoon sugar; ½ teaspoon black pepper, coarsely ground; 12 fresh basil, roughly chopped

Servings: persons

1 lb scallops
2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2 red chilies, seeded and thinly sliced into rounds
1 red onion, thinly sliced
1 tablespoon light soy sauce
1 tablespoon fish sauce
¼ teaspoon sugar
½ teaspoon black pepper, coarsely ground
12 fresh basil, roughly chopped

1
Heat the oil in a large wok over high heat.
2
When smoking hot, chuck in the garlic and red chilies and stir-fry 30 seconds, or until fragrant.
3
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.
4
Pour in the soy sauce and fish sauce and sprinkle in the sugar and black pepper.
5
Mix well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
6
Throw in the basil leaves, mix well and serve immediately.
7
You can use scallop shells for presentation, if you like.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb scallops, 2 tablespoons vegetable oil, 4 garlic cloves, finely chopped, 2 red chilies, seeded and thinly sliced into rounds, and more.

Yes, Chili and Basil Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili and Basil Scallops

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