Seared Scallops With Asian Lime-chile Sauce

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.