Seared Scallops with Asian Lime-chile Sauce
photo by love4culinary
- Ready In:
- 26mins
- Ingredients:
- 10
- 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
- Soak skewers in water 30 minutes.
- 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.) Pat scallops dry.
- Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
- Season scallops with salt and pepper.
- 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.
- Serve scallops with sauce spooned over.
- Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
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Reviews
-
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.
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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!!!!
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RECIPE SUBMITTED BY
Dawnab
Moses Lake, Washington
<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://www.recipezaar.com/members/home/1956/herbssticker1.jpg" alt="" /></p>