Seared Scallops with Asian Lime-chile Sauce

• Ready In: 26 mins
• Serves: 4

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.