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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (71g) Recipe makes 4 servings The following items or measurements are not included below: seasoned rice vinegar |
||
| Calories 79 | ||
| Calories from Fat 33 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 753mg | 31% | |
| Potassium 183mg | 5% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 3.3g | ||
| Protein 6.8g | 13% | |
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Seared Scallops with Asian Lime-chile Sauce
By: Dawnab
Jan 14, 2003
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.
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Featured Reviews for This Recipe
From: MichelliBelli
On Apr 4, 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
From: rosslare
On Feb 7, 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.
From: chia
On Dec 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.
From: love4culinary
On Apr 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!!!
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