Seared Scallops with Asian Lime-chile Sauce |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
1 clove garlic, chopped |
1 small hot chili pepper, chopped (2 1/2 inches long preferably red) |
2 1/4 teaspoons sugar |
2 tablespoons seasoned rice vinegar |
2 tablespoons asian fish sauce |
1 1/2 tablespoons water |
1 tablespoon fresh lime juice |
16 medium sea scallops (1 lb) |
1 tablespoon olive oil |
4 bamboo skewers (8-inch) |
Directions:
1. Soak skewers in water 30 minutes.
2. Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
3. Stir paste together with vinegar, fish sauce, water, and lime juice.
4. (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
5. Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
6. Season scallops with salt and pepper.
7. Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
8. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
9. Serve scallops with sauce spooned over.
10. Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
11. Bring to room temperature before serving.
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