In Sweet Chili Sauce
Only marinate for 10 minutes, any longer will cause the limejuice to “cook” the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper.
Makes: 4 servings
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1-tablespoon fish sauce
1 teaspoon grated ginger
1 1/2 pounds sea scallops
2 tablespoons vegetable oil
1/4 cup sweet chili sauce
2 tablespoons chicken broth
2 teaspoons fish sauce
Hot steamed rice
1/4 cup coarsely chopped cilantro
- Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels.
- Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side.
- Combine sweet chili sauce, broth, and fish sauce in a small saucepan; heat to simmering. Simmer until sauce thickens slightly, about 2 minutes. Serve scallops with rice, drizzle with sauce, and garnish with cilantro.
Photo courtesy of Geoffrey Nilsen.
Adapted from Quick & Easy by Martin Yan (Chronicle Books). Copyright © Yan Can Cook Group, 2005.