Scallops with Cilantro Sauce and Asian Slaw

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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. Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste. 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. Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.

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