Thai Food........do u know the Thai recipe for scallops in garlic sauce?

Answer 1

Take a look at this, hopefully its what you are after

Ingredients
1 tbsp vegetable oil
6 large fresh scallops, sliced in half
1 tbsp minced garlic
250ml chicken stock
1 tbsp oyster sauce
1 tsp Soy Sauce
1 tsp Sugar
2 heads pak choi, finely sliced lengthways
500g choi sum, thinly sliced lengthways
1 tbsp cornflour
1 tbsp water
1 tbsp coriander leaves
1 tbsp short fine ginger root strips, rinsed in ice water
1 pinch of ground white pepper


Method
1. Heat the oil in a wok or large frying pan. Add the scallops and stir-fry until cooked, around 1-2 minutes. Remove the scallops and set aside.

2. Add the garlic to the wok and stir-fry until browned. Pour in the stock, oyster sauce and sugar, mixing well.

3. Add the pak choi, choi sum and fried scallops. Stir-fry for 1-2 minutes.

4. Mix the cornflour and water together then add to the wok, mixing well. Add the coriander, ginger and white pepper. Stir-fry briefly. Serve at once.

Answer 2

no but try this heat olive oil not 2 hot put in 2 crushed garlic cloves an 1 chopped red chillie add scallops an juicr off half 1 lime turn scallops after 30 secs add table spoon honey keep moving 30 secs, serve on salad of water cress rocket etc from sup mar with pitta slicced as wide as scallops fold over like wrap

Answer 3

you put a cup of water and little of garlic of peanut jam

Answer 4

Roasted Scallops with Creamy Garlic
The Recipe
Rating: Rate this recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients











Stir-Fried Scallops with Sesame Noodles
The Recipe
Rating: Rate this recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3

Ingredients
1 cup orange juice
2/3 cup vegetable stock
1/4 cup low sodium soy sauce
1 tsp. Frontier Orange Peel Granules
2 tsps. Frontier Ground Ginger
2 tsps. Frontier Garlic Flakes
3/4 tsp. Frontier Crushed Hot Red Pepper
2 tsps. honey
2-1/2 tsps. cornstarch
2 Tbsps. vegetable oil
2 cups fresh mixed stir-fry vegetables, chopped, (carrots, bell peppers, onions, celery, mushrooms, green onions . . .)
3/4 lb. fresh bay scallops, rinsed and drained
1/2 lb. soba noodles, or spaghetti, cooked al dente and drained
1 Tbsp. Oriental sesame oil
2 tsps. Frontier Whole Sesame Seed, toasted

Instructions
Directions: Preheat oven to temperature 200°F. Combine sauce ingredients(orange juice, vegetable stock, soy sauce, orange peel, ginger root, garlic flakes, chili pepper, honey and corn starch)in small bowl and set aside. Combine noodles, sesame oil and sesame seeds in large, oven-proof bowl and place, covered, in preheated oven. Heat oil in wok or large, non-stick frying pan over high heat. Add vegetables and stir-fry until they begin to soften, 4-5 minutes. Add scallops and continue to fry, stirring constantly, for one minute. Whisk sauce briefly and pour into hot pan. Stir until sauce has thickened and scallops are just cooked through, approximately 2 minutes. Remove pan from heat. Pour mixture over warm sesame noodles and serve immediately.


















Down Under Seafood Skewers
The Recipe
Rating: Rate this recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3

Ingredients
24 large green prawns, (shrimp)
6 Balmain bugs, (lobster)
1 green capsicum, diced into 1 inch squares
1 red capsicum, diced into 1 inch squares
6 Tasmanian scallops
9 oz. butter
3 Tbsps. lemon juice
3 Tbsps. lime juice
2 tsps. garlic powder
3 Tbsps. Worcestershire sauce
1 cup table white wine
6 metal skewers
8 Iceberg lettuce leaves

Instructions
Remove heads and shells from prawns, leaving only the tail and final pre-tail segment of the shell. With a sharp or finely serrated edge knife, de-vein the prawns. Remove head and tail shells from the bugs, being careful to ensure that the bug tail meat remains in one piece. Place the seafood and capsicum squares on each skewer as follows: 2 prawns (folded in half), 1 capsicum square, 1 scallop, 1 capsicum square, 1 bug tail (folded in half), 1 capsicum square, 2 prawns (folded in half).

To make the sauce: Place butter in a bowl and melt in microwave. Add garlic powder, lemon juice, lime juice, Worcestershire sauce, and wine. Mix continuously until consistently light brown in color. (the lemon and lime juice may cause the sauce to layer and separate). Mix thoroughly just prior to coating seafood.

Pre-heat a flat, pre-greased BBQ hot plate to maximum heat. Place skewers onto the hot plate. Using a spoon or basting brush, generously cover all seafood skewers with the sauce. Cook for about 7 minutes (this may vary depending on whether it is propane or natural gas) or until the edges of the prawns are white. Turn skewers once and coat the seafood with the remainder of the sauce. Cook for about 10 minutes, or until the scallops look slightly browned. Remove from skewers and serve on a bed of lettuce leaves.


3-1/2 Tbsps. unsalted butter
1-1/2 tsps. all purpose flour
3/4 tsp. Dijon mustard
1/2 tsp. thyme, or 2 tsp. fresh, chopped
1/2 tsp. marjoram, or 2 tsp. fresh, chopped
1/2 tsp. sweet paprika
1-1/4 lbs. sea scallops
1/4 tsp. salt (optional), or to taste
2 cloves garlic, minced
3/4 cup heavy cream
3/4 cup chicken or vegetable stock
2 shallots, peeled and cut in half

Instructions
Turn on broiler. Combine 1-1/2 tsp. butter with flour to make a paste
and set aside. Combine mustard, thyme, marjoram and paprika in another
bowl. Rub spice mixture into scallops. Season with salt and pepper to taste
and set aside. Combine garlic, cream, stock and shallots in a heavy saucepan.
Boil 5 minutes or until mixture is reduced to about 3/4 cup. Discard
shallots. Whisk in flour paste until mixture begins to thicken. Remove
from heat. Whisk in remaining butter. Season with salt and pepper to taste.
Set aside and keep warm. Arrange scallops in a single layer on a broiler
pan coated with butter. Broil scallops 3 minutes or until cooked throughout.
Serve scallops with garlic sauce.

Answer 5

NO I DONT KNOW...........