Seared Scallops With Sweet Chilli Sauce Recipes

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Seared Scallops with Asian Lime-chile Sauce image

Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

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.

SEARED SCALLOPS WITH PINEAPPLE SWEET CHILI SAUCE

Seared Scallops with Pineapple Sweet Chili Sauce image

Delicious. Sweet a little heat Perfect

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 9

Ingredients

1 pineapple peeled and chopped
1/2 cup(s) each water, rice vinegar and sugar
1 tablespoon(s) red chili flakes
3 clove(s) garlic minced
1 tablespoon(s) cornstarch
2 tablespoon(s) water
12 large sea scallops
salt and pepper
1/4 cup(s) olive oil

Steps:

Place the pineapple and water in a food processor and blend until smooth. Transfer to a saucepan. Add the sugar vinegar, chile flake and garlic. Bring to a boil and simmer for 5 minutes. Mix the cornstarch and water together and add to sauce and cook 5 more minutes to thicken. Set aside and keep warm.
Add the olive oil to a skillet. Pat the scallop dry and season with salt and pepper. Once the oil is smoking working in batches to not over crowd pan sear the scallops for 2 minutes each side.
Serve with the sauce.

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