Maple adds its woodsy sweetness to the sauce. Serve this over black, pink, or green rice for a visually stunning dish.
1 tablespoon lime zest
1/4 cup lime juice
1/4 cup soy sauce
1/3 cup maple sugar
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 pound sea scallops
1 large English cucumber or 3 small Persian or other thin-skinned cucumbers, cut into ribbons with a vegetable peeler or into very thin slices
8 scallions, sliced
1 cup loosely packed cilantro leaves
In a small bowl, whisk together the lime zest and juice, soy sauce, maple sugar, oil, fish sauce, red pepper flakes, and salt. Pour this into a medium skillet over medium-high heat and simmer until the sauce has reduced slightly. Add the scallops and cook on both sides until they become translucent, about 1 to 2 minutes per side. Remove the scallops and set aside. Increase the heat and boil the sauce for a couple of minutes to reduce the liquid.
In a small bowl, toss together the cucumber, scallions, and cilantro. Place the scallops over cooked rice and arrange the salad near the scallops on the plate; drizzle the sauce over all.
Recipe excerpted from Sweet Nature: A Cook's Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielson. Copyright 2019 University of Minnesota Press.
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