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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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April 21st - 27th

Jaudon

Seared Scallops with Asian Lime-chile Sauce

Recipe #51143 | 26 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Dawnab
Jan 14, 2003

SERVES 4 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Scallops
Cuisine > Asian
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Bobbie

On Jul 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!!!!

0 people found this review helpful

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From: Chef #726534

On Apr 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.

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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.

5 people found this review helpful

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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!!!