Loving the BITE: Thai Seared Scallops

Want to be a happy cyclist?  How about a smart one?  One with a strong heart and good lungs?  Heck yeah, sign me up.

This week, we’ll focus on a food that combines the nutrients needed to deliver on all these promises.  It’s not a magic potion or a gimmick.  It’s simply a Loving The Bite nutrient-loaded superfood from the sea.

Recipe of the Week: Thai Seared Scallops

(adapted from http://thaifood.about.com/od/thaiseafoodrecipes/r/searedscallops.htm)


  • 8-10 medium OR 4-5 large sea scallops
  • 2 Tbsp. organic coconut oil for frying
  • salt and pepper, to taste


  • 3 Tbsp. organic coconut oil or extra virgin olive oil
  • 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • juice of 1/2 lime
  • handful of fresh coriander, chopped
  • 1-2 fresh red chilies, minced or 1/4 to 1/2 tsp. cayenne pepper
  • 2 cloves garlic, finely minced
  • 2 Tbsp. coconut milk
  • Fresh greens and lime wedges for serving


  1. Rinse scallops and pat dry. Place on a clean, dry surface.
  2. Warm a wok or large frying pan over medium-high heat (allow pan to warm up at least 1 minute). While the pan is heating, use a paper towel to gently dab any remaining moisture from the scallops. Tip: The scallops must be very dry before frying in order to achieve a good sear.
  3. Add 2 Tbsp. oil to the wok (or frying pan) and swirl around.
  4. Gently place the scallops in the pan, leaving space between them. Allow the scallops to cook undisturbed for at least 2 minutes (small-medium scallops) or 3-4 minutes (large scallops). While scallops are cooking, season with a pinch of salt and black pepper.
  5. Meanwhile, place all sauce ingredients in a sauce pan over medium heat-high. Stirring occasionally, warm the sauce for 1-2 minutes only – just long enough to bring out the flavor of the garlic and turn the fresh chili bright red. Avoid over-cooking the sauce.
  6. Gently turn the scallops to other side. Season once more with salt and pepper and cook for the same amount of time as 1st side – scallops are done when both sides have a nice crispy-looking crust and are firm to the touch. They should also ‘open’ slightly, as though they are going to flake.
  7. Remove scallops from the wok/pan and place on paper towel to drain.
  8. When sauce is done, remove from heat.
  9. Place the scallops on a bed of greens and spoon the sauce over them.  Add lime wedges on side.


How can scallops improve your mood, cardiovascular system, brain, and lungs?  Look no further than their combo of minerals, vitamins, and of course, omega-3 fatty acids.  In fact, when you eat scallops, you:

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