Anywhere fresh herbs are grown you will find some version of Green Sauce. The list includes Italian and Spanish salsa verde, Chimichurri from Argentina, Moroccan Charmoula, and minty green sauce from Great Britain just to name a few. This Asian-inspired dish uses large sea scallops (or any flaky white fish) marinated in sesame oil, fish sauce, and honey; pan-seared or grilled, finished with a slightly sweet, tart, spicy green sauce made with rice vinegar, honey, red chile, garlic, and cilantro (fresh coriander). You’ll be amazed at how fast you can have this easy, elegant dish on your dinner table. The scallops double as a delicious starter, or a light main course served with rice and veggies. Once you try it with scallops, I strongly urge you to use this sauce on your favorite white fish. You won’t be disappointed! Enjoy!

INGREDIENTS
Serves 4 for a light meal: 4-5 scallops per person (or 1 ½ -2 pounds of flaky white fish)

For the marinade:

4 teaspoons sesame oil
4 teaspoons fish sauce
1 teaspoon honey

For the Green Sauce:

8 tablespoons rice vinegar
1 tablespoon honey
½ teaspoon salt
4 cloves of garlic grated or finely minced
1 ½ -2 teaspoons fresh red chile pepper finely minced
6 tablespoons fresh cilantro leaves and tender stems, chopped

PREPARATION

Prepare the marinade and reserve half of it to put into the green sauce. Pour the remaining half of the marinade over the scallops and refrigerate. While the scallops marinate prepare the green sauce.
Add the vinegar, honey, salt, and garlic to a small saucepan over medium-high heat and boil for 3-4 minutes.
Remove the pan from the heat and stir in the chile and coriander. For a smoother sauce, buzz the mixture in a small food processor. Add the reserved marinade to the mixture.
On your grill or stovetop, preheat a cast iron skillet (or another heavy bottom skillet) until very hot.
Add a tablespoon of canola oil to coat the skillet and add the scallops without crowding. A cast iron skillet can accommodate about 6-8 large scallops at a time. Sear the scallops for 2 minutes and flip them for another 2 minutes. This should produce a nice brown crust on the scallops. Keep them warm while cooking the remaining scallops.
Serve the scallops with the green sauce spooned over.

This dish pairs nicely with white or brown rice and sauteed vegetables of your choice.

Wine pairing: white wines work well with this dish. Consider a Viognier, Dry Riesling, Albariño, Vermentino, Vernaccia, or White Bordeaux.

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