Scallops with Cilantro and Asian Slaw
Yield: 6 first course servings
Ingredients:
* 1-1/2 pounds sea scallops
* 1 carrot, julienned
* 1/3 pound daikon radish, peeled and
Julienned
* 1 unpeeled Granny Smith apple,
julienned
* 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
-
* ¼ cup vegetable oil
-
*
Method:
* 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)
