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 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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