Ingredients
1
small garlic clove, chopped
1
small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2
tbsp seasoned rice vinegar
16
medium sea scallops (1 lb), tough muscle removed from side of each if necessary
Special equipment: 4 (8-inch) bamboo skewers
Directions
1.
Soak skewers in water 30 minutes.
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.)
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.
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.
5.
Serve scallops with sauce spooned over.
7.
Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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