Scallops with Cilantro Sauce and Asian Slaw |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 large carrot, cut into julienne |
1/3 lb daikon radish, peeled and cut into julienne |
1 unpeeled granny smith apple, cut into julienne |
1 scallion, cut into julienne (with a knife) |
3 tablespoons rice vinegar (not seasoned) |
1 1/2 tablespoons sugar |
1 teaspoon salt |
1/2 cup finely chopped fresh cilantro |
3 tablespoons fresh lime juice |
1 to 2 teaspoons minced fresh serrano chile |
1 teaspoon asian fish sauce |
1/4 cup vegetable oil |
1 1/2 lb sea scallops, tough muscle discarded from each |
Directions:
1. Toss together carrot, radish, apple, 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, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
3. Pat scallops dry. Sprinkle 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, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.
4. Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
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