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Thai Style Seafood Aglio Olio



  • 4 large scallops
  • 8 prawns cleaned and shells removed
  • 2 servings pasta
  • 1/4 cup extra virgin olive oil
  • 1 tbsp canola oil
  • 2 stalks lemongrass cut into 2 inches length and bruised
  • 5 slices galangal
  • 3-4 cloves garlic sliced thinly
  • 3 lime leaves hand crushed
  • 2 chilli padi seeded and chopped
  • 1 thai shallot thinly sliced
  • Handful fresh basil
  • Salt and pepper to taste
  • 2 wedges of lime
  • Chopped parsley to garnish


  • Clean and pat dry scallops.
  • Season prawns and scallops generously with salt and pepper.
  • Cook pasta in salted water until al dente.
  • While the pasta cooks, prepare the dressing.
  • Add oil, lemongrass, lime leaves, chilli padi, garlic, galangal, and shallot into cold pan.
  • Turn heat to med and when oil starts to bubble, turn heat to low.
  • Let it cook for 10 mins on low, stirring occasionally.
  • While waiting for oil to be ready, cook seafood.
  • Heat pan on med high and add 1 tbsp canola oil.
  • When pan starts to smoke, sear the scallops, 2-3 mins each side or until nicely browned.
  • Do not move scallops when you place it down.
  • Remove and set aside.
  • Then cook prawns, and set aside.
  • Then fish out all the lemongrass, galangal, and lime leaves.
  • Your pasta should be about done.
  • Reserve about 2-4 tbsp pasta water.
  • Drain pasta and toss pasta in prepared oil, adding reserved pasta water as needed.
  • Season with salt and pepper to taste.
  • Turn off heat, and toss in fresh basil.
  • Plate your pasta.
  • Serve with a wedge of lime, and garnish with parsley.