Scallops with Cilantro and Asian Slaw

Scallops and Asian Slaw

Chef Bernard Henry shares this recipe for Scallops with Cilantro and Asian Slaw. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

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)