This is, by far, the best scallop recipe I have ever cooked. (You would think I would have photographed the dish but I was soooo hungry and forgot. Never mind it is delicious!
2 teaspoons sesame oil
2 green onions, sliced thinly the long way
1 tablespoon grated fresh ginger
1 clove garlic, minced
1/2 fresh sweet pepper, seeded, chopped finely
A quarter of a red pepper for color, chopped finely
A dash of red cayenne pepper
5 scallops (3/4 pound) if large cut in half
I use fresh New Bedford Scallops shipped in airtight packages overnight from New Bedford to my fishmonger. Not to my order but he just happened to have these recently arrived.
¼ cup firmly packed fresh coriander leaves
The coriander leaves presented an availability problem— I combined a handful of chopped parsley, a teaspoon of ground coriander and a few sprigs of fresh chopped basil.
1 tablespoon fresh lime juice
2 teaspoons of Thai fish sauce
• Heat oil in a wok or 8-10 in frying pan; sauté onion, ginger, garlic and chili and cayenne pepper until onion softens.
• Add scallops; sauté until cooked as desired. They should be translucent.
• Stir in coriander mix, lime juice and fish sauce.