Scallops With Cilantro Sauce And Asian Slaw

• 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.

carrot, daikon radish, apple, scallion, rice vinegar, sugar, salt, fresh cilantro, lime juice, fresh serrano chile, fish sauce, vegetable oil

Taken from www.epicurious.com/recipes/food/views/scallops-with-cilantro-sauce-and-asian-slaw-234640 (may not work)