- 1 small garlic clove, chopped
- 1 small fresh hot chile, 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, tough muscle removed from side of each if necessary
- 1 tablespoon olive oil
- Special equipment:
- 4 (8-inch) bamboo skewers
- Soak skewers in water 30 minutes.
- 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, puree sauce ingredients together in a blender.)
- 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.
- 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.
- Serve scallops with sauce spooned over.