Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     two-inch knob of gingerroot -- peeled
  4          teaspoons  freshly-squeezed lemon juice
  4          teaspoons  thai fish sauce
  1           teaspoon  granulated sugar

Preparation:

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.

Nutritional Information:

16 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium