One day at work right before serving lunch, I opened a package of what I thought were chicken breasts defrosting in the refrigerator. Guess at my surprise when I found I had sea scallops instead. For reasons I can’t remember, the ingredients for the chicken wouldn’t work with scallops, so in a flash I came up with this recipe—devised with condiments I always have on hand.
Serve this with either steamed asparagus or a Stir-Fry of Summer Salad Vegetables or plainly boiled acini pepe or orzo. If you don’t have chili paste, use barbecue sauce instead but then omit the soy sauce.