Scallops with Cilantro Sauce and Asian SlawRomulo Yanes
Recipe information
Total Time
35 min
Yield
Makes 6 first-course 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
Special Equipment
an adjustable-blade slicer with julienne blade
Preparation
Step 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.
Step 2
Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
Step 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.
Step 4
Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
