Thai chili bay scallops with red curry bean sprouts |Only Cookery. [highlight=transparent]1. Preheat air fryer to 390F (200C)[/highlight] [highlight=transparent]2. In a medium bowl place all ingredients in the scallop section. Add the scallops and mix well. Let it marinate for 30 min.[/highlight] [highlight=transparent]3. In a wok at medium heat, add in the peanuts and spray with olive oil. Gently and slowly push the peanuts around to heat them evenly and prevent burning (5 min). [/highlight] [highlight=transparent]4. Remove from the heat and sprinkle with salt.  [/highlight] [highlight=transparent]5. In a medium skillet, heat the olive oil over medium heat and cook the onion and garlic until fragrant (1-2min)[/highlight] [color=rgb(38, 38, 38)][highlight=transparent]6. Add the cabbage and the carrots, season with salt and pepper. Drizzle with olive oil and cook until slightly tender (5min)[/highlight][/color] [color=rgb(38, 38, 38)][highlight=transparent]7. Remove from heat, stir soy sauce and Thai spice sauce into vegetable mixture. [/highlight][/color] [color=rgb(38, 38, 38)][highlight=transparent]8. Fill each wrap with the vegetable mix, placing the filling just below the center of the wrap.[/highlight][/color] [color=rgb(166, 28, 0)][highlight=transparent][Tip: Fold the bottom point over the filling and tuck under. Fold in both sides and roll up tightly.][/highlight][/color] [highlight=transparent]9. Spray the air fryer basket with cooking spray. Place the spring rolls into the basket, in a single layer. Cook for 5 min, turn over, and cook until evenly browned (5 min more). [/highlight] [highlight=transparent]10. Heat a large wok with olive oil over medium heat. [/highlight] [highlight=transparent]11. Add the garlic, ginger, scallions, and bell pepper and cook for 4 min.[/highlight] [highlight=transparent]12. Add the bean sprouts, the Thai red curry paste, and season with salt and pepper. Pour the scallops marinate and drizzle with olive oil. Toss well and bring heat to high, and stir fry for 4 min. [/highlight] [color=rgb(152, 0, 0)][highlight=transparent](Tip: Only prepare the scallops when everything is ready)[/highlight][/color] [highlight=transparent]13. Spray a cast iron skillet with olive oil and heat at high heat. [/highlight] [highlight=transparent]14. Add the scallops into the pan, with space in between (to get a crispy texture). Cook for 6 min on each side. (In between sprinkle with olive oil. They are ready when white, opaque, and browned on both sides). [/highlight] At serving time: Serve the scallops on top of the [highlight=transparent]red curry fresh bean sprouts, with the roasted peanuts on top. [/highlight]Sprinkle the dish with chopped chives. Serve the spring rolls with teriyaki sauce (1 tbsp).   [b][highlight=transparent]Vegetarian adaptation: [/highlight][/b][highlight=transparent]Replace the scallops with king oyster mushrooms (6 -8 large, sliced 1-inch thick).[/highlight] [highlight=transparent]To the purpose marinate add 1 cup of vegetable broth, 2 tbsp miso paste, and 5g of chopped [/highlight][color=rgb(46, 45, 43)][highlight=transparent]Teriyaki Premium Roasted Seaweed. [/highlight][/color][highlight=transparent]Marinate the mushrooms for 30 min. [/highlight] [highlight=transparent]Cook the mushrooms in a cast iron skillet, if needed in batches. Flat side down, and down for 8 min/each side. Follow the recipe for the Thai spring rolls and the red curry fresh bean sprouts. [/highlight]