Scallops with Cilantro Sauce and Asian Slaw
Perfectly seared sea scallops served with a vibrant cilantro-lime sauce and a crisp Asian-inspired slaw made with julienned carrots, daikon radish, and Granny Smith apple. This elegant dish combines fresh seafood with bright, tangy flavors.
Ingredients
- •1 whole large carrot
- •⅓ lb daikon radish
- •1 whole Granny Smith apple
- •1 whole scallion
- •3 tablespoons rice vinegar
- •1½ tablespoons sugar
- •1 teaspoon salt
- •½ cup fresh cilantro
- •3 tablespoons fresh lime juice
- •1½ teaspoons fresh serrano chile
- •1 teaspoon Asian fish sauce
- •¼ cup vegetable oil
- •1½ lb sea scallops
- •1 piece adjustable-blade slicer
Cooking Instructions
- 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.
15 min
- 2.
Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
5 min
- 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.
8 min
- 4.
Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
5 min
