Scallops with Cilantro and Asian Slaw

Scallops and Asian Slaw

Scallop Ingredients

Yield: 6 first-course servings

  • 1-1/2 pounds of sea scallops
  • 1 Carrot, julienned
  • 1/3 pound of daikon radish, peeled and julienned
  • 1 unpeeled Granny Smith apple, julienned
  • 1 scallion, julienned
  • 3 Tablespoons of rice vinegar
  • 1-1/2 Tablespoon of sugar
  • 1 teaspoon of salt
  • 1/2 Cup finely chopped fresh cilantro
  • 3 Tablespoon of lime juice
  • 1-2 teaspoons of minced Serrano chile
  • 1 teaspoon of Asian fish sauce
  • 1/4 Cup of vegetable oil

Scallop Instructions
  1. Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon of sugar, and a 1/2 teaspoon of salt in a bowl. Let stand for 15 minutes to soften, tossing occasionally.
  2. Stir together cilantro, lime juice, fish sauce, chile, 3 tablespoons of oil, and the remaining 1/2 teaspoon of sugar.
  3. Pat scallops dry. Sprinkle with remaining salt. 
  4. Heat remaining oil in a heavy skillet over moderately high heat and sauté scallops turning once until golden and just cooked through, for about 4 minutes.
  5. Drain slaw, discarding liquid.  Divide among six plates, top with scallops, and drizzle with cilantro sauce.

Wine Selections
  • Neil Ellis Wines 2007 SAUVIGNON BLANC “SINCERELY”(Stellenbosch, South Africa)     
  • Cono Sur 2007 PINOT NOIR VISION (Colchagua Valley, Chile) 
  • Yalumba Winery 2007 VIOGNIER (Angaston, South Australia)