Scallops With Cilantro Sauce And Asian Slaw |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In the Best Of Gourmet 2007 cookbook. Ingredients:
1 large carrot |
1/3 lb peeled daikon radish |
1 unpeeled granny smith apple |
1 scallion, julienned |
3 tbsp rice vinegar (not seasoned) |
1.5 tbsp sugar |
1 tsp salt |
1/2 cup fresh cilantro, finely chopped |
3 tbsp fresh lime juice |
1 - 2 tsp fresh serrano chile, minced |
1 tsp asian fish sauce |
1/4 cup vegetable oil |
1.5 lb sea scallops |
***special equipment: mandoline slicer w/ 1/4 inch julienne blade |
Directions:
1. Cut carrot, radish, and apple into julienne with slicer then toss together with scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.
2. Stir together cilantro, lime juice, serrano chile, fish sauce, 3 tablespoons of oil, and remaining 1/2 tablespoon sugar, or to taste.
3. Pat scallops dry. Season with remaining 1/2 teaspoon salt. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden and just cooked through, about 4 min total.
4. Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
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