I'm looking for:
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Seared Scallops with Asian Lime-chile Sauce

    Average Rating:

     14 Total Reviews

    Showing 1-14 of 14

    Sort by:

    • 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

    • on April 21, 2009

      I hate to be the only one to write a bad review but we were really disappointed with the sauce. It was way too zippy with all that vinegar and lime juice. We seared the scallops (which were great) and served them over white rice with the sauce spooned all over. My husband loved the scallops but found the rice inedible because of the sauce. I ate the rice but didn't care for it too much. I won't be making this one again but if I did, I would halve the vinegar, halve the fish sauce, add more garlic and add a drop or two of sesame oil. But then that would be an entirely different recipe.

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

    • on April 14, 2009

      Loved the flavors from the sauce with the scallops! Made a nice presentation and it was as good as it looked!

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

    • on April 04, 2008

      Wow! I followed some of the other reviewers and seared the scallops, then spooned the sauce over the top and sprinkled on a little lemon juice, then sprinkled with parsley. The sauce really put it over the top for us! We had along with some Shrimp Fried Rice. I doubled the sauce for this recipe and used on the fried rice at serving time. This is definitely one of my new favorites and we will be having it again in the future for sure. Awesome recipe! Thank you Dawn

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

    • on February 07, 2008

      The sauce really does make this dish. I preferred to pound, rather than pure the ingredients, to get more authentic asian, dippingsaucelike, sauce with little bits in it. Goes well with rice.

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

    • on October 13, 2006

      The sauce for this recipe was quite good. I didn't have a pepper so I substituted cayenne. I seared the scallops on the stove top in butter, then drizzled the sauce over the scallops and white rice and served with salad. Even my picky husband liked the sauce!

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

    • on March 28, 2005

      I DEFINITELY will make this recipe again. All I had on hand was a jalapeno pepper, and I couldn't find my fish sauce (until too late) so I had to sub soy sauce. But this was quite yummy, is amazingly easy, and is low in fat. I pan-seared my scallops, too (bamboo skewers also went missing) and they were perfect. I can't wait to make this with the recommended ingredients.

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

    • on December 24, 2004

      Perfection-- quick and easy scallops that also look so pretty and taste great too! This was a wonderful Christmas Eve supper which we served with Chinese Spinach Chinese Spinach. Thanks for sharing!

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

    • on December 08, 2004

      This is an awsome dish,very easy and I always have these ingredients on hand. Thank You for posting.

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

    • on October 01, 2004

      Very nice flavors, I opted for no skewers and served it over some thai rice noodles that I briefly cooked in the pan (after removing the scallops) with a bit of the sauce. love4culinary's idea with the lime zest really brightened up the dish and made for a nice presentation.

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

    • on April 24, 2004

      Wow. Once again Im simply overwhelmed with flavors! I absolutely loved this recipe! Your instuctions are very easy to follow. The ingredients work so well together, making for a delicious meal. I didnt have skewers, so I just seared them in the pan w/out the skewers. Plated spooning sauce over the scallops, and sprinkled with a small amount of lime zest.. added wonderful zing to the dish :) I thoroughly enjoyed this, and I will be making it again. Thanks!!!

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

    • on April 26, 2003

      AWESOME!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    You Might Also Like...

    Seared Scallops With Herb Butter Sauce. Recipe by KathyP53

    Seared Scallops With Herb Butter Sauce

    By KathyP53
    View All Main Dish Recipes

    Advertisement

    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
    41%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 11.8 mg
    3%
    Sodium 753.8 mg
    31%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.2 g
    13%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    seasoned rice vinegar

    Detailed Nutrition Values About Nutrition Info

    Advertisement

    Over 400,000 Recipes

    Food.com Network of Sites