20 large scallops
1/2 cup soy
juice of 1/2 lime
2T brown sugar
2T chopped cilantro plus another T for garnish
1/4 cup chopped onion
1 clove minced garlic
1T Sarachi chili sause
Wasabi (I use S&W in a squeeze tube)
In a large ziplock bag add all ingredients except wasabi. Marinate for 1/2 to 1 hour.
Drain liquid, but save. In hot pan sear scallops in butter about 2 to 4 minutes on each side. Don’t over cook. Plate scallops. Saute onions and then add the marinade to the pan. Reduce add another Tablespoon or two of butter to sauce.
Pour sauce over scallops add a pea size dot of wasabi to each scallop or serve on the side, sprinkle with additional cilantro and enjoy.
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