Ingredients:
For the Sauce
1 red chilies
2 garlic cloves
1/2 inch chunk peeled ginger
2 tablespoon fish sauce
1 lime
1/2 teaspoon brown sugar
Fresh cilantro
For the scallops
12-16 sea scallops
3 tablespoon oil
Pinch salt
1 tablespoon butter
Directions:
- Start by prepping the sauce ingredients.
- Finely chop the chili.
- Peel and finely slice the garlic.
- Cut the ginger into thin matchsticks.
- Zest the lime and then squeeze the juice out.
- Set these all aside until needed.
- To cook the scallops:
- Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.
- Place a heavy-based frying pan or skillet over medium-high heat.
- Add 3 tablespoon of oil and let it heat until shimmering (at least 1 minute).
- Season the scallops lightly with salt, then carefully and quickly add the scallops to the frying pan.
- Do them individually, starting at 12 o’clock and working around the outside of the pan.
- Cook the scallops for 90 seconds on one side.
- Turn the heat off under the pan and add 1 tablespoon of butter.
- Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o’clock and working around in the same order you added the scallops.
- Leave the scallops for 60 seconds, then remove the scallops from the pan and place them on a plate.
- To make the sauce (work quickly now the scallops are cooked):
- Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
- Pour in 2 tablespoon fish sauce, the squeezed lime juice, and sprinkling over ½ teaspoon of brown sugar.
- Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.