Spicy Glazed Scallops On Cucumber Disks Recipes

Steps:

• Soak skewers in water 30 minutes.
• 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.)
• 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.
• 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.
• Serve scallops with sauce spooned over.

Steps:

• In a bowl combine well 1/4 cup water, the garlic, the jalapeño, the soy sauce, the orange juice, the sugar, and the salt, add the scallops, coating them well with the marinade, and chill the mixture, covered, stirring occasionally, for at least 8 hours or overnight. Drain the scallops well. In a heavy skillet, preferably non-stick, heat 1 teaspoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops in batches, stirring, for 4 to 5 minutes, or until they are golden brown, transferring them as they are cooked to a plate and adding more of the oil to the skillet if necessary. Arrange a scallop on each cucumber slice and garnish it with a coriander leaf.

Steps:

• Core and seed peppers. Slice into 1/2-inch strips.
• In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
• Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate.
• Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute.
• Stir in spinach just until wilted, about 1 minute.