Hunan Chinese · China

Chili and Lime Pan-Seared Scallops with Fermented Bean Paste and Garlic

Name: Chili and Lime Pan-Seared Scallops with Fermented Bean Paste and Garlic
Total time: 32 min
Yield: 4 servings
Cuisine: Hunan Chinese
Ingredients: 8 large scallops; 2 tbsp fermented bean paste; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 2 cloves garlic; 1 tbsp vegetable oil; 1 green onion; 1/2 cup roasted asparagus spears; 1 tsp chili flakes; 1 tbsp lime juice

Spicy chili and zesty lime add heat and brightness.

32 minutes4 servings

Method

Pat scallops dry. Season with salt and pepper.
In a pan, heat oil. Sear scallops for 2 minutes per side.
In a bowl, mix fermented bean paste, soy sauce, rice vinegar, sugar, and minced garlic.
Stir in chili flakes during preparation and lime juice during preparation.
Pour glaze over scallops. Cook for 3 minutes.
Garnish with chopped green onion before serving.

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