Scallops With Cilantro Sauce And Asian Slaw

  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)

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