Seared Scallops With Asian Lime-Chile Sauce

• 1 clove garlic, chopped
• 1 small hot chili pepper, chopped (2 1/2 inches long preferably red)
• 2 1/4 teaspoons sugar
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons asian fish sauce
• 1 1/2 tablespoons water
• 1 tablespoon fresh lime juice
• 16 medium sea scallops (1 lb)
• 1 tablespoon olive oil
• 4 bamboo skewers (8-inch)

1. Soak skewers in water 30 minutes.
2. Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
3. Stir paste together with vinegar, fish sauce, water, and lime juice.
4. (Alternatively, puree sauce ingredients together in a blender.) Pat scallops dry.
5. Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
6. Season scallops with salt and pepper.
7. Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
8. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
9. Serve scallops with sauce spooned over.
10. Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
11. Bring to room temperature before serving.

clove garlic, hot chili pepper, sugar, rice vinegar, fish sauce, water, lime juice, olive oil, bamboo skewers

Taken from www.food.com/recipe/seared-scallops-with-asian-lime-chile-sauce-51143 (may not work)