Sea Scallops 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
Ingredients:
-
Marinade
-
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
Directions:
-
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.
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