Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Soak skewers in water 30 minutes.
Step 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.)
Step 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.
Step 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.
Step 5
Serve scallops with sauce spooned over.
