13004 Scallops in Roasted Chile Sauce with Holy Basil Serves 8 Wed Aug 06 08:16:41 -0700 2008 Tue Feb 03 12:31:12 -0800 2009 Licensed http://www.chow.com/recipes/13004 Tue, 03 Feb 2009 20:31:12 GMT This dish, enjoyed throughout the Gulf region of Thailand, is simple and takes very little time to prepare. It utilizes the roasted chile sauce recipe (nam prik pao) from Grilled Skewered Pork with Roasted Chile Sauce, may be purchased to save time (but will be inferior to freshly made). Holy basil (Ocimum sanctum) called bai graprow in Thailand, adds a sweet basil and herbal essence, which complements the taste of the scallops nicely.

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  • All advance preparation may be found in the ingredient list.
  • Add the oil to a very hot wok and swirl to coat. Add the garlic and sauté until light golden. Immediately add the scallops and stir-fry 1 minute.
  • Add the chile sauce and sauté quickly until fragrant.
  • Reduce the heat and add the cilantro, scallions, and fish sauce. Cook for 1 minute, then remove from the heat. Just before service, add the holy basil leaves and stir to incorporate.
  • Serve about 4 ounces [110 g] of the scallop mixture with the timbales of rice. Garnish with holy basil florets.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ⅓ cup [80 mL] peanut or vegetable oil

    ]]>     ¼ cup [60 mL] garlic cloves, peeled and thinly sliced

    ]]>     1¼ pounds [560 g] bay scallops

    ]]>     2 tablespoons [30 mL] roasted chile sauce (see page 299)

    ]]>     2 tablespoons [30 mL] cilantro leaves, sliced fine

    ]]>     2 tablespoons [30 mL] scallions, tops only, sliced fine

    ]]>     1 tablespoon [15 mL] Thai fish sauce (nam pla)

    ]]>     3 tablespoons [45 mL] holy basil leaves

    ]]>     8 small timbales of cooked jasmine rice

    ]]>     Holy basil florets or stem tips, for garnish

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