Pan Seared Scallops with Asian Chile Lime Sauce, and Roasted Baby Bok Choy
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. Sauce: 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