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    You are in: Home / Recipes / Seared Scallops with Asian Lime-chile Sauce Recipe
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    Seared Scallops with Asian Lime-chile Sauce

    Seared Scallops with Asian Lime-chile Sauce. Photo by love4culinary

    1/1 Photo of Seared Scallops with Asian Lime-chile Sauce

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

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    Units: US | Metric


    1. 1
      Soak skewers in water 30 minutes.
    2. 2
      Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
    3. 3
      Stir paste together with vinegar, fish sauce, water, and lime juice.
    4. 4
      (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
    5. 5
      Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
    6. 6
      Season scallops with salt and pepper.
    7. 7
      Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
    8. 8
      Sear scallops, turning over once, until just cooked through, about 6 minutes total.
    9. 9
      Serve scallops with sauce spooned over.
    10. 10
      Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
    11. 11
      Bring to room temperature before serving.

    Browse Our Top Asian Recipes

    Ratings & Reviews:

    • on December 15, 2003


      the sauce makes this dish. i didn't bother with the skeweres, i just seared the scallops in the pan for about 5 minutes, spooned the sauce into the plates and served the scallops on top. quick, easy, and very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2006


      This is very good. I substituted 1/2 tbl. garlic chili sauce (a condiment that is always in my fridge), which resulted in a nicely spicy sauce. I used 1/2 lb. scallops and all the sauce, forgot the skewers, seared the scallops and threw the sauce over and stir fried for a minute or so. Spooned over steamed rice - very very good.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2009


      Absolutely AWESOME!!! I have several scallop recipes -- because it's one of our favorite things to eat. It will be hard NOT to use this recipe exclusively from now on!!! And I might even be able to make it better. I was sure I had rice vinegar -- I didn't. So used white vinegar. I'd like to know what type of chili pepper you use. Is it the "dried" red chili pepper? They didn't have any "red" chili peppers at our store (fresh). I know one or two used jalapeno. I used a yellow chili pepper. It was rather large, so I only used half of it. It has a bite to it but isn't as hot as a jalepeno. The combination of the chili-lime sauce and the sweetness of the scallop was wonderful! I just may double the sauce portion of the recipe the next time. I did what a lot of others did -- skipped the skewers and just tossed them in the skillet to sear. Wonderful, wonderful recipe!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Seared Scallops with Asian Lime-chile Sauce

    Serving Size: 1 (71 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 79.9
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 11.8 mg
    Sodium 753.8 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 0.1 g
    Sugars 3.2 g
    Protein 6.7 g

    The following items or measurements are not included:

    seasoned rice vinegar

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