Ingredients

Makes 4 servings

　　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

　　

Step 1

Soak skewers in water 30 minutes.

　　

Step 2

Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)

　　

Step 3

Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.

　　

Step 4

Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.

　　

Step 5

Serve scallops with sauce spooned over.

　　

Nutrition Per Serving

Each serving about 153 calories and 4 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.