Seared Scallops with Asian Lime-chile Sauce

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READY IN:
26mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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