Ingredients
-
1
-
1
-
2 1/4
-
2
-
2
-
1 1/2
-
1
-
16
-
1
-
4
-
-
-
-
-
Directions
Seared Scallops with Asian Lime-chile Sauce, , This recipe is the bomb!!!! Used 2 thai bird chilis which was fine for me but not hubby, oops. Served with an orange and cress salad. Light, delicous party in my mouth. Great for the warm summer coming up. 5 stars!, 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. 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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Steps
|
1
Done
|
Soak Skewers in Water 30 Minutes. |
|
2
Done
|
Pound Garlic, Chile, and Sugar to a Fine Paste With a Mortar and Pestle. |
|
3
Done
|
Stir Paste Together With Vinegar, Fish Sauce, Water, and Lime Juice. |
|
4
Done
|
Alternatively, Pure Sauce Ingredients Together in a Blender. Pat Scallops Dry. |
|
5
Done
|
Thread 4 on Each Skewer Then Brush Both Sides With Oil 2 Teaspoons Total For 4 Skewers. |
|
6
Done
|
Season Scallops With Salt and Pepper. |
|
7
Done
|
Brush a 12-Inch Nonstick Skillet With Remaining Teaspoon Oil and Heat Over High Heat Until Hot but not Smoking. |
|
8
Done
|
Sear Scallops, Turning Over Once, Until Just Cooked Through, About 6 Minutes Total. |
|
9
Done
|
Serve Scallops With Sauce Spooned Over. |
|
10
Done
|
Cooks' Note: Sauce May Be Made 1 Day Ahead and Chilled, Covered. |
