Thai-Style Scallops

Winnie Abramson, ND

By Winnie Abramson, ND

No ratings yet


It’s been a really long while since I made scallops. That being said, this is truly one of my all-time favorite dishes…I love how quick it is to prepare, that scallops are a great source of lean protein, the combination of colorful and healthy vegetables, and all the Thai flavors. I could live on it (and I’m not really kidding).

Try to find scallops that are ecologically harvested…it’s not always easy, but it’s important (especially if you do eat them a lot).

If you aren’t a fan of spicy foods, I would add the chilies at the same time as you add the coconut milk, and make sure to de-seed them (or leave them out entirely). If you do like spicy (like me), then don’t seed them and wait to add them toward the end, with the bean sprouts.

If you want your dish to have more of the delicious broth, you can increase the amounts of those ingredients: the stock, coconut milk, etc…and please feel free to play with the veggies: I’m sure many of your favorites will work.


[cft format=0]


This post is linked to this week’s edition of Food Renegade’s Fight Back Friday!

More Delicious-Looking Scallop Recipes:
Sprouted Kitchen’s Scallops on Creamy Leaks
Scallops from Last Night’s Dinner
Scallop Salad with Sweet Vanilla Chili Dressing from Steamy Kitchen

Print Recipe
No ratings yet

Recipe for Thai-Style Scallops

Serves 1-2


  • * 2 tablespoons organic coconut oil divided
  • * 4 cloves garlic peeled and minced
  • * 1/2 pound scallops preferably those that are sustainably harvested, rinsed and dried (cut in half, if large)
  • * 2 green onions/scallions minced
  • * 1 red bell pepper julienned
  • * 1-2 Serrano chilies minced (you can seed them if you don't want the dish to be spicy, or leave one or both unseeded)
  • * 1/3 cup organic coconut milk whole, not "lite"
  • * 1/3 cup fish stock or chicken stock preferably homemade (you can use water if you don't have any stock on hand)
  • * 2 tablespoons Thai fish sauce
  • * 2 tablespoons fresh lime juice
  • * 1 tablespoon brown sugar you can leave this out if you avoid sugar
  • * 1 large handful of mung bean sprouts
  • * leaves from 2 heads of baby bok choy chopped
  • * 1 cup minced cilantro or basil plus more for garnish, if desired


  • 1. In a skillet or wok, heat 1 tablespoon of coconut oil. Add half of the garlic. Stir fry until it begins to brown, then remove and reserve.
  • 2. Add scallops to the wok. Let brown for 1 minute, then turn over and brown on other side for 1 minute. Remove and drain in a colander. Wipe out the pan.
  • 3. Add the remaining 1 tablespoon of coconut oil to the wok. Add remaining garlic, plus the scallion, red pepper, chilies (unless you want to wait to add them with the bean sprouts), coconut milk, stock or water, fish sauce, lime juice and brown sugar. Stir to dissolve the brown sugar and bring to a boil.
  • 4. Add the scallops. Reduce the heat and simmer for a few minutes. Add the reserved garlic, bean sprouts, the bok choy and the cilantro and cook for 1-2 more minutes.
  • 5. Serve garnished with additional cilantro, if you like...this is wonderful on its own or over rice or rice noodles.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.