Seared Scallops with Asian Lime-chile Sauce

• 1 small garlic clove, chopped
• 1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
• 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 pound), tough muscle removed from side of each if necessary
• 1 tablespoon olive oil
• Special equipment: 4 (8-inch) bamboo skewers

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.)
5. Pat scallops dry.
6. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers).
7. Season scallops with salt and pepper.
8. Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
9. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
10. Serve scallops with sauce spooned over.

garlic, hot chile, sugar, rice vinegar, fish sauce, water, lime juice, necessary, olive oil, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-asian-lime-chile-sauce-105027 (may not work)