Over the years, I have shared many a tom yum recipe, from various versions of the traditional soup to tom yum pizza. Tom yum is my favorite flavor for instant noodles, chips, and pretzel sticks. But this tom yum dish with seared scallops is one of my favorites. So luxe, yet so easy and quick, perfect for a special occasion that you might not have much time to prep for, like a weeknight anniversary dinner. For a side dish pairing, I suggest some sautéed oyster or shimeji mushrooms. Because mushrooms are usually a must-have in a traditional tom yum, they would go very well together.

　　This recipe was excerpted from ‘Sabai' by Pailin Chongchitnant. Buy the full book on Amazon. Get more scallop recipes here →

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What you’ll need

　　Chevron

　　Chevron

　　Galangal

　　$17 At Amazon

　　Red Thai Chiles

　　$9 At Amazon

　　Makrut Lime Leaves

　　$12 At Amazon

　　Thai Chili Paste

　　$12 $10 At Amazon

　　Fish Sauce

　　$15 At Amazon

　　

Ingredients

Serves 4

　　2 to 3 Tbsp. neutral oil

　　1 lb. scallops (see note)

　　¼ cup julienned shallots

　　1 Tbsp. minced galangal (optional)

　　1 to 2 Thai chiles, minced

　　1 stalk lemongrass, bottom half only, thinly sliced

　　5 makrut lime leaves

　　¼ cup unsalted chicken stock or water

　　1½ Tbsp. fish sauce

　　1 Tbsp. Thai chili paste, store-bought or homemade

　　1 tsp. granulated sugar

　　1½ Tbsp. lime juice

　　Chopped cilantro, for garnish (optional)

　　Jasmine rice, for serving

　　

Step 1

Place a 12-inch skillet over high heat and pour in just enough oil to coat the bottom of the pan. Once the oil is hot, add the scallops, one at a time, without them touching each other; they should sizzle excitedly right away. Turn the heat down to medium-high and sear the scallops until the underside is browned, about 2 minutes. Flip and cook the other side for 1 to 2 minutes, to medium doneness; looking at the scallops from the side, you should still see a small band of translucent meat in the center.

　　

Step 2

Turn off the heat and transfer the scallops to a plate; don’t pile them into a bowl or they will steam each other and you’ll lose that nice browned crust.

　　

Step 3

In the same pan, turn the heat to medium and add the shallots, galangal, chilies, and lemongrass. Twist the makrut lime leaves to bruise them, then tear them into big chunks and add them to the pan, discarding any big center stems. Sauté the mixture for 2 to 3 minutes, until the shallots are soft and translucent.

　　

Step 4

Deglaze the pan with the stock, then add the fish sauce, chili paste, and sugar. The scallops should have released some liquid as they sat; pour this tasty liquid into the sauce and stir to mix. Simmer the sauce for about 1 minute to infuse the flavors of the herbs into the liquid.

　　

Step 5

Turn off the heat and stir in the lime juice. Taste and adjust the seasoning as needed, and if it is too strong, add more stock or water to dilute.

　　

Step 6

Pour the sauce onto a serving plate and arrange the scallops overtop. Garnish with cilantro and serve with jasmine rice.

　　Cooks' Note

　　Ideally, you want scallops that are about 16 pieces to a pound, which are about 1½ inches in diameter when raw. Larger ones are okay, but they will take longer to cook. Avoid small scallops, as they are not meaty enough to withstand the bold flavors of the sauce.

　　Excerpted from Sabai by Pailin Chongchitnant. Copyright © 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Buy the full book from Amazon or Penguin Random House.