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Seared Scallops in Thai Sweet Chili Sauce
Makes: 4 servings
Ingredients:
Marinade
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon freshly grated ginger
Pinch ground white pepper1 pound sea scallops, side muscle removed
2 tablespoons vegetable oil
1/4 cup sweet chili sauce
2 tablespoons chicken broth
Cooking:
1. Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes, no more than 20 minutes. Drain scallops and pat dry with paper towels.
2. Heat a wide nonstick skillet pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and sear, turning once, until golden brown, about 2 minutes on each side.
3. Combine sweet chili sauce and broth in a small saucepan; heat to simmering. Simmer until sauce thickens slightly, about 2 minutes. Arrange scallops on a serving platter. Pour sauce on and around scallops.
Recipe adapted from Quick & Easy by Martin Yan (Chronicle Books)
Copyright Yan Can Cook, Inc. (2006)