Oh...my...god. This is delicious. And it's gluten-free, dairy-free, sugar-free, grain-free (paleo), nut-free...well, you get the picture. The recipe doesn't say that it's the caramelized stuff that gets left in the pan that takes the sauce over the top. Our carrots didn't dissolve even though we sliced them very very thin, but they were great anyway. Will do this as often as we feel we can afford to splurge on the scallops!
I made this dish for my fiance and best friend, and all three of us loved it. I thought it was flavorful yet mild enough to still taste the scallops own delicious flavor. Great compliment to the dish. It was also very easy to make.
Great southeast Asian flavors that go very well with the scallops. My wife and I make this dish often, and we and our friends love it. We usually use only cilantro as the herb, and we use yellow onion rather than white, both of which better suit our flavor and texture preferences. We serve over jasmine rice.
flavor okay but seemed to be missing something - salt or some other depth of flavor; but it was a great quick weeknight recipe to try
Nice sauce, but not for scallops. Scallops are just too subtle tasting. Their flavor was lost with the spicy sauce.