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.

One Response

  1. Easily, the article is actually the best topic on this registry related issue. I fit in with your conclusions and will eagerly look forward to your next updates. Just saying thanks will not just be sufficient, for the fantasti c lucidity in your writing. I will instantly grab your rss feed to stay informed of any updates. wordpress web development company

Leave a Reply

Your email address will not be published. Required fields are marked *