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Seared Scallops with Asian Lime-chile Sauce

Source of Recipe

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List of 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)



Recipe

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.