Serves: 4
Total Calories: 831

1/4 cup olive oil
2 tablespoons Tommy Tang's Thai seasoning
2 pounds extra large sea scallops (8 to 10 per pound)
1 1/2 teaspoons Santa Fe chili powder
GINGER CREAM SAUCE
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped garlic
1/4 cup finely chopped peeled fresh ginger
1/2 cup dry white wine
1 tablespoon Thai fish sauce
2 teaspoons white peppers
3/4 cup
1 1/4 cups whipping cream
SANTA FE CHILI "FLAMES"
1/3 cup Ginger Cream Sauce
2 teaspoons Santa Fe chili powder

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.

Prepare charcoal grill. Grill scallops until opaque, about 3 minutes on each side. Or, alternatively, place a large skillet over high heat. Coat it with 1 tablespoon olive oil, add scallops, and sear for 2 to 3 minutes on each side. Arrange on paper towels to absorb excess liquid. Sprinkle with 1 ½ teaspoons chili powder and set aside.

For sauce, melt butter with oil in a deep saucepan over high heat. Add shallots and garlic and sauté 2 minutes. Add ginger and sauté, stirring, 2 minutes. Add wine, fish sauce, and white pepper and bring to boil, then reduce heat to medium and cook, stirring, 3 minutes. Add coconut milk, increase heat to high, and bring to boil; boil 2 minutes. Stir in cream and return to boil. Reduce heat to low and simmer until reduced by half, about 5 minutes. Strain sauce through a fine sieve and keep warm.

For chili “flames”, combine 1/3 cup ginger cream sauce and chili powder in a small squeeze bottle and shake well to blend.

Divide ginger cream sauce among 4 serving plates, smoothing over entire bottom of plate. Arrange a cluster of scallops in center of each plate. Squeeze straight lines of chili mixture around scallops and gently stoke across lines with tines of a fork to make “flames”. Serve right away.

Nutritional Facts:

Serves: 4
Total Calories: 831
Calories from Fat: 507

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