Scallops With Cilantro Sauce And Asian Slaw Recipe

Name: Scallops With Cilantro Sauce And Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
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 saute scallops, turning over once, until golden and just cooked through, about 4 minutes total.
4
Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Scallops With Cilantro Sauce And Asian Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Cilantro Sauce And Asian Slaw

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