Seared Scallops with Asian Lime-chile Sauce

Seared Scallops with Asian Lime-chile Sauce
Photo by Romulo Yanes


  • 1 ½ tablespoons water
  • 2 ¼ teaspoons sugar
  • 16 medium sea scallops (1 lb), tough muscle removed from side of each
  • 4 8-inch bamboo skewers
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons seasoned rice vinegar
  • + 3 more ingredients
    • 1 tablespoon olive oil
    • 1 small garlic clove
    • 1 small fresh hot chile

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 (flat sides fac...

View full recipe at Epicurious


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