Seared Scallops with Asian Lime Chili Sauce

I guess you can tell I like all kinds of flavors.  Bold is always better for me.  But these scallops with such a mild flavor are set off spectacularly with the Asian chili lime sauce. Keep in mind, leaving the seeds and the membranes in the chilies will make them HOT!  Serve over rice or Asian noodles.  Only 153 calories per serving which is 4 scallops.  Enjoy!



Ingredients:

• 1 small garlic clove, chopped
• 1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
• 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 pound), tough muscle removed from side of each if necessary
• 1 tablespoon olive oil

• Special equipment: 4 (8-inch) bamboo skewers

preparation

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 facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.

Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.

Serve scallops with sauce spooned over.

Cooks' note:Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

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