Scallops with sweet chile sauce

Serves 4

Ingredients:

4 garlic cloves, finely grated

3 fresh red chile peppers, seeded and finely chopped

3 tbsp dry (fino) sherry

1 tsp granulated sugar

2 tbsp olive oil, plus extra for cooking

12 large sea scallops

Method:

1 Combine the garlic, chiles, sherry, and sugar in a bowl and mix well until the sugar dissolves. Add the oil and scallops, toss gently to coat, then let marinate for at least 30 minutes at room temperature or longer in the refrigerator.

2 Transfer the scallops to a plate using a slotted spoon, and reserve the marinade. Heat a little olive oil in a nonstick frying pan and cook the scallops over high heat for 1 minute on each side, until nicely browned on the outside yet barely cooked through inside. Remove from the pan and set aside and keep warm. Pour the marinade into the pan and cook over high heat for 3 minutes, then pour over the scallops. Serve with a crisp green salad.

Scallops with sweet chile sauce