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Seared Scallops with Asian Lime-chile Sauce

4.1

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Seared Scallops with Asian Lime-chile SauceRomulo Yanes
Cooks' note:

Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
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 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil

Special Equipment

4 (8-inch) bamboo skewers

Preparation

  1. Step 1

    Soak skewers in water 30 minutes.

    Step 2

    Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)

    Step 3

    Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.

    Step 4

    Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.

    Step 5

    Serve scallops with sauce spooned over.

Nutrition Per Serving

Each serving about 153 calories and 4 grams fat
#### Nutritional analysis provided by Gourmet
TagsSkewerScallopShellfishSeafoodMainDinnerNut FreeGluten FreeDairy FreeEasySearGourmet
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