Cooking for two recipe: Vietnamese Braised Scallops

Makes 2 servings

- 3/4 pound sea scallops

- 5 tablespoons water, divided

- 2 tablespoons Asian fish sauce

- 2 tablespoons granulated sugar

- 1 tablespoon minced shallots

- 1 teaspoon vegetable oil

- ¼ teaspoon crushed red-pepper flakes

- 2 green onions, thinly sliced (white and green parts held separately)

- Hot cooked short- or long-grain white rice

1. Drain scallops in a sieve. Line a large plate with several layers of paper towels, then spread scallops on plate to further drain about 5 minutes. Combine 2 tablespoons water and fish sauce; set aside.

2. Put 3 tablespoons water and the sugar in a small heavy saucepan. Heat mixture over medium heat, stirring to dissolve the sugar. Once liquefied, stop stirring and boil until the sugar begins to caramelize and darken to a deep, reddish brown. It will cook quickly so watch carefully. Remove pan from heat and carefully add fish-sauce mixture.

3. Place pan back on burner and stir 2 to 3 minutes until smooth and lightly thickened. Add shallots, reduce heat to low and simmer 1 minute. Set pan aside.

4. Remove the tough muscle on the side of each scallop. Heat oil a 10-inch nonstick skillet over medium-high heat. Add scallops in small batches and sear quickly. Remove from pan and set aside.

5. Add caramel sauce to hot pan; stir in red-pepper flakes and white parts of green onions. Add scallops, reduce heat and simmer gently about 3 minutes or until just cooked through.

6. Pour some of sauce over scallops and garnish with some of green onion tops. Serve with rice and drizzle remaining sauce on top.

From "All About Braising: The Art of Uncomplicated Cooking"

by Molly Stevens