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Scallops with Cilantro Sauce and Asian Slaw

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Scallops with Cilantro Sauce and Asian Slaw

Scallops with Cilantro Sauce and Asian Slaw

amanda

Equipment

  • Scallop Pounder/Mallet

  • Kitchen Shears

  • Cutting Board

  • Mandoline Slicer

  • Collapsible Salad Bowl

  • Pastry Brush (for oil)

  • Prep Bowl

  • Mixing Bowl (large)

  • Soup Bowls (medium)

  • Measuring Cup Set

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

  • an adjustable-blade slicer with julienne blade

Instructions

1

Instruction 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.
2

Instruction 2

Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
3

Instruction 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.
4

Instruction 4

Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
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