Scallops with Cilantro and Asian Slaw

Yield:  6 first course servings


* 1-1/2 pounds sea scallops

* 1 carrot, julienned

* 1/3 pound daikon radish, peeled and


* 1 unpeeled Granny Smith apple,


* 1 scallion, julienned

* 3 Tbsp rice vinegar

* 1-1/2 Tbsp sugar

* 1tsp salt

* ½ cup finely chopped fresh cilantro

* 3 Tbsp lime juice

* 1-2 tsp minced Serrano chile

* 1 tsp Asian fish sauce

  1. * ¼ cup vegetable oil

  2. *


* Toss together carrot, radish, apple, scallion, vinegar, 1 Tbsp sugar, and ½ tsp of salt in a bowl.  Let stand for 15 minutes to soften, tossing occasionally.

* Stir together cilantro, lime juice, fish sauce, chile, 3 Tbsp oil, and the remaining ½ tsp sugar.

* Pat scallops dry.  Sprinkle with remaining salt.  Heat remaining oil in a heavy skillet over moderately high heat and sauté scallops turning once until golden and just cooked through (about 4 minutes).

* Drain slaw, discarding liquid.  Divide among six plates, top with scallops, and drizzle with cilantro sauce.

Wine Selections:

Neil Ellis Wines 2007 SAUVIGNON BLANC “SINCERELY”(Stellenbosch, South Africa)     

 Cono Sur 2007 PINOT NOIR VISION (Colchagua Valley, Chile) 

Yalumba Winery 2007 VIOGNIER (Angaston, South Australia)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School


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