Wok Seared Scallops With Chipotle Lime Pasta

Here is a light asian styled dish that can be made as spicy or mild as you and your guests like it. It can be served hot as an entree or cold as a salad; when served cold, try to reduce the amount of oil by a half a tablespoon.

2 tablespoons vegetable (canola or sunflower) oil
1/2 teaspoon sesame oil
4 cloves garlic, minced
2 green chiles (Anaheims work great) thinly sliced
1 tablespoon minced ginger
12 scallops halved (sliced into disks)
2 teaspoons soy sauce
8 oz. linguini cooked and strained
1/2 cup packed, roughly chopped cilantro
1/2 to 1 teaspoon chipotle powder
Juice of 2 limes
4 slices lime, to serve

Place half the vegetable oil in a hot wok over medium heat.
Add garlic, green chiles and ginger and saute for about 4 minutes, be sure not to burn.
Remove from pan and set aside - return pan to heat, set to highest flame.
When wok is very hot add remaining oil and quickly fry the scallops, in 2 batches, about 20 seconds on each side, and remove, heating pan well between each batch.
Set Wok heat to medium.
Add scallops, chiles, garlic and ginger to pan and spash with soy sauce and lime juice.
Add half of the chile powder and stir in.
Toss in linguini, mixing well.
Plate, and top with a dusting of chipotle powder, and a slice of lime.