Sea Scallops In Sweet Chili Sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon grated ginger root
1 pound sea scallops
2 tablespoons vegetable oil
1/4 cup sweet chili sauce
2 tablespoons chicken broth
1/4 cup chopped fresh cilantro
To make the marinade, combine lime
juice, fish sauce and ginger root
in a nonreactive bowl and stir to
coat scallops evenly.
Let stand 10 minutes.
Drain scallops and pat dry with paper
towels.
Heat a wide, nonstick frying pan or
wok over medium-high heat until hot.
Add the oil, swirling to coat the bottom.
When the oil is hot, add the scallops and
panfry, turning once, until golden brown,
about 2 minutes on each side.
Meanwhile, in a small saucepan combine
the sweet chili sauce and broth.
Bring to a simmer over medium-high heat
and simmer 2 minutes until the sauce
thickens slightly.
Transfer the scallops to a serving plate.
Drizzle with the chili sauce, garnish with
cilantro and serve.
Makes 4 servings.
Per serving:
179 calories,
39 percent calories from fat, 8 grams total fat,
37 milligrams cholesterol, .60 gram saturated fat,
19 grams protein, 7 grams carbohydrates,
.04 gram total fiber, 503 milligrams sodium,
2 grams total sugars.
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