View source for Scallops with a Special Thai Sauce recipe

===Ingredients:===
* 8-10 medium sea scallops, or 4-6 large 
* 2 Tbsp. canola oil for frying
* salt and pepper for seasoning
**SAUCE:
* 2 Tbsp. good-tasting oil, such as coconut, canola, or olive oil
* 1 Tbsp. fish sauce (or a little more to taste) - 
* juice of 1/2 lime (about 1 Tbsp.)
* handful of fresh coriander, chopped
* 1-2 fresh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to taste)
* 1 clove garlic, finely minced, OR 1/2 tsp. bottled purreed garlic
** TO SERVE:
* bed of mixed garden green, plus Thai herbs (fresh basil and coriander)
* wedges of fresh cut lime 

===Preparation:===
#Place all sauce ingredients in a small frying pan or sauce pan. Stir and set aside until later.
#Rinse off the scallops, and pat them dry. 
#Place on a cutting board or other clean, dry surface.
#Warm a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1 minute).
#While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops. 
#The scallops must be very dry before frying them in order to achieve a good sear on both sides.
#Add 2 Tbsp. oil to the wok (or frying pan) and swirl around.
#Gently place the scallops in the pan, leaving enough space between them so you'll have room to turn them. 
Tip: Do not attempt to move them once you've placed them in the hot pan.
#Allow the scallops to cook undisturbed for at least 2 minutes. 
#Larger scallops may take as long as 3-4 minutes per side. #While scallops are cooking, season them with a pinch of salt and black pepper.
#Use a sharp egg-turner or spatula to gently lift the scallops from the bottom of the pan and turn. 
#Now season once more with salt and pepper. Continue cooking 2-4 more minutes.
#Scallops are done when both sides have a nice crispy-looking crust, and they are firm (no longer "squishy") to the touch. 
#Also, you will see them "open" slightly, as though they are going to flake.
#If you are cooking your scallops in batches, be sure to add a little more oil before adding the next batch to the pan/wok.
#Remove cooked scallops from the wok/pan and place on an absorbent towel or paper while you warm the sauce.
#Place the sauce over medium heat-high. Stir continuously for 30 seconds to 1 minute only - just long enough to lightly cook the garlic and turn the fresh chili (if using) bright red. 
#Avoid cooking the sauce, or you will lose the flavor of the fresh coriander and the nutrients.
#Remove from heat and taste-test the sauce, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty.
#Place the seared scallops directly in the pan with the sauce. 
#Gently turn the scallops to cover with sauce.
#Lift the scallops out of the pan and place on a serving plate with a bed of lettuce (and fresh coriander and basil if desired). 
#Now pour the rest of the sauce from the pan over the scallops.

**Serving Tip: Although this appetizer can be served with rice, it is also excellent with a little French bread to soak up the juices.