Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely mince the flesh and rind of 1 small preserved lemon, discarding any seeds, to yield about 2 tablespoons.

2. 2

   In a small saucepan, combine 4 tablespoons of fish sauce, 2 tablespoons of granulated sugar, 2 tablespoons of water, 2 minced garlic cloves, 1 small finely minced shallot, 1 tablespoon of fresh lime juice, and the 2 tablespoons of minced preserved lemon; gently simmer over low heat for 5 minutes until slightly reduced, creating the nuoc cham glaze.

3. 3

   Carefully pat 1.5 pounds of large sea scallops thoroughly dry with paper towels and season them evenly with 0.5 teaspoon of ground white pepper on both sides.

4. 4

   Heat 2 tablespoons of canola oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering hot.

5. 5

   Place the scallops into the hot pan in a single layer, ensuring not to overcrowd, and pan-sear for 2 to 3 minutes per side until deeply golden brown and cooked through.

6. 6

   Remove the seared scallops from the pan and set them aside on a warm plate.

7. 7

   Pour the reserved nuoc cham glaze into the hot skillet, scraping up any browned bits from the bottom of the pan, and simmer for 1 minute until slightly thickened, then drizzle the glaze over the scallops before serving immediately with 0.25 cup of fresh chopped cilantro.