-
1
Prepare the dressing: Place the shallot, garlic, ginger, pepper, and lime zest in a bowl and set aside.
-
2
Combine the soy sauce, fish sauce, palm sugar, brown sugar, vinegar, and water in a small sauce pan.
-
3
Bring to a boil long enough to dissolve the sugars.
-
4
Remove from heat, and pour into the bowl to blanch the fresh spices.
-
5
Set the dressing aside.
-
6
Prepare the Salad: Fix the Sai Fun noodles for use in a cold salad.
-
7
Typically, this involves bringing a pan of water to a boil, then letting the noodles stand in the hot water for a period of time detailed on the package, followed by a cold water rinse.
-
8
(Note that, in my stores at least, Sai Fun noodles are sold in ~6 oz.
-
9
3 packs, and only one of the three bundles of noodles in the package is needed for this salad.
-
10
).
-
11
Chop the cabbage, mint, basil, and cilantro, and place into an appropriate-size salad bowl.
-
12
Place the noodles on top of the greens.
-
13
Steam the asparagus in a bamboo steamer to desired doneness, remove promptly, and spread out to cool.
-
14
When cool, slice into short segments, and add to salad bowl.
-
15
In a small frying pan, melt the butter and bring to high heat.
-
16
Add the brandy to the frypan and let it steam off for a few seconds.
-
17
Add the scallops and sautee about 1 minute, until they are just cooked.
-
18
Don't overcook or they'll get rubbery.
-
19
Scoop the scallops out of the pan and spread out on a plate to cool.
-
20
When cool, layer on top of the salad.
-
21
Discard any liquid left in the frying pan.
-
22
Sprinkle the steak with your favorite seasoning mix, and grill it to desired doneness.
-
23
I recommend medium-rare.
-
24
Put it all together: Remove steak from grill and slice into fine slices.
-
25
Proportion it out onto 2 plates.
-
26
Juice the lime and add the lime juice to the bowl of dressing.
-
27
Stir, and pour over the salad.
-
28
Toss the salad, and serve on top of the bed of steak.
-
29
Enjoy!
