Sea Scallops in Sweet Chile Sauce

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Ken Mayer Cell: 602-750-3678 Office: 480- 603-3310 Email: ken@huntrealestateaz.com One of the best ways to make a house into a home is to invite some friends over for a meal. If you try this recipe, let me know how it turns out for you. And if you have a favorite recipe of your own, send it my way.

Hunt Real Estate ERA, Lucas Division 4040 W Ray Road Suite #8 Chandler, AZ 85226 Sea Scallops in Sweet Chile Sauce From Martin Yan, Quick and Easy 2 Tablespoons fresh lime juice 1 Tablespoon fish sauce 1 teaspoon grated ginger 1 pound sea scallops 2 Tablespoons vegetable oil ½ cup sweet chile sauce 4 Tablespoons chicken broth ¼ cup chopped fresh cilantro 1. Combine lime juice, fish sauce, and ginger in a medium bowl, mixing well. Add the scallops, stirring to coat evenly.

Let stand for 10 minutes, then drain and pat dry with paper towels. 2. Heat a large non-stick skillet over medium-high heat, then add the oil and swirl to cover the entire pan.

When the oil is hot, add the scallops and pan-fry until golden-brown, about 2 minutes on each side. 3. Meanwhile, combine sweet chile sauce and broth in a small ... more. less.

saucepan. Simmer over medium-high heat until the sauce thickens slightly, about 2 minutes. Transfer scallops to a serving plate, drizzle with the chile sauce, and garnish with cilantro or other fresh herbs. The recipe makes 2-3 portions. Serve with rice and fresh vegetables, and a crisp white wine. Tips: Don 9t marinate for more than 10 minutes, as the acidic lime juice will start to ccook d the scallops, making them mushy when heated. Also, note that you want Asian-style sweet chile sauce, not Mexican-style hot chile sauce.

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