This is one of my favorite recipes – very easy to make, and really tasty! Make the sauce the day before so it has a chance for the flavors to blend. If you don’t have a red chile pepper, use about 1/4 – 1/2 tsp red pepper flakes – to your taste. I added some roasted sweet peppers too.
1 small clove garlic, minced
1 small fresh hot chile, chopped, including seeds ( careful here – if you don’t like heat, leave the seeds out)
2 1/4 tsp sugar
2 tbs rice vinegar
2 tbs fish sauce
1 1/2 tbs water
1 tbs fresh lime juice ( about the juice from one lime. zest it first, and reserve for garnish)
about 1/1 – 1 lb fresh sea scallops – 12 or so
1 tbs olive oil
1 tbs butter
1 tsp sesame oil
3 Baby Bok Choy, washed, sliced in half, and tossed in olive oil and garlic powder. Roast at 400 degrees for about 12 minutes until starting to brown.
Preparation:For the sauce – pound garlic, chile and sugar to a fine paste with a mortar and pestle. ( use the back of a spoon if you don’t have one) Stir paste together with fish sauce, vinegar, water and lime juice. You also can puree them in a food processor. Let sit for at least an hour – preferably over night
Pat dry the scallops, season with salt and pepper. Heat oils, butter in a 12″ skillet, over med high heat till hot. Carefully place scallops in pan, separated. Cook about three minutes, then with tongs, turn each scallop over and cook another 3 minutes till golden brown and translucent.
Serve over rice, with warmed sauce spooned over the top, garnish with lime zest.
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