Recipe

Scallops With Cilantro Sauce And Asian Slaw Recipe


Scallops With Cilantro Sauce And Asian Slaw Recipe
Add Step-by-Step Photos 		J_oderon / All my dishes
1 year, 7 months ago
In the "Best Of Gourmet 2007" cookbook.
Prep:15m Cook:20m Servings:6

J_oderon

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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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Comments

bluewaterandsand 1 year, 7 months ago said:
Sound and looks, Brilliant! I love it! I do not have a Mandoline slicer but I do have a set of very sharp coooking/slicing knives.


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