Serves: 4
Total Calories: 631

1/4 cup olive oil
2 tablespoons Tommy Tang's Thai seasoning
2 pounds extra large sea scallops (8 to 10 per pound)
1 tablespoon olive oil
ROASTED GARLIC CHILI SAUCE
3 tablespoons olive oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped, peeled fresh ginger
1 tablespoon roasted chili paste
1/2 cup Coconut Milk
1 tablespoon Thai fish sauce
1/3 cup whipping cream
4 sprigs mint leaves (garnish)

Combine ¼ cup olive oil and Thai seasoning in a large mixing bowl and whisk to blend well. Add scallops and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours.

Heat 1 tablespoon olive oil in a large skillet over high heat. Add scallops and cook just until blackened, about 3 to 4 minutes on each side. Transfer to paper towels to absorb excess juices; set aside and keep warm.

For sauce, heat olive oil in a medium saucepan over high heat. Add garlic and sauté until lightly browned, about 1 1/2 minutes. Add ginger and chili paste and cook, stirring, 1 minute. Add coconut milk and fish sauce and bring to boil, stirring constantly. Reduce heat to medium and cook until sauce is reduced by half, about 2 or 3 minutes. Add cream and return to boil. Reduce heat to low and simmer until slightly thickened, 3 to 4 minutes. Strain sauce through a fine sieve.

Smooth sauce over bottoms of 4 serving plates. Arrange scallops in center of sauce, garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 631
Calories from Fat: 333

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce