Ingredients

• 1 2-inch knob gingerroot, peeled
• 4 teaspoons freshly-squeezed lemon juice
• 4 teaspoons Thai fish sauce
• 1 teaspoon granulated sugar

Instructions

1. Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;