Scallops with Cilantro Sauce and Asian Slaw

Name: Scallops with Cilantro Sauce and Asian Slaw
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 1 teaspoon Asian fish sauce; 1 large carrot, cut into julienne; 151 grams daikon radish, peeled and cut into julienne; 118 milliliters finely chopped fresh cilantro; 1 unpeeled Granny Smith apple, cut into julienne; 3 Tbsps fresh lime juice; 3 Tbsps rice vinegar (not seasoned); 1 teaspoon salt; 1 scallion, cut into julienne (with a knife); 680 grams sea scallops, tough muscle discarded from each; 1 teaspoon minced fresh serrano chile; 2 Tbsps sugar; 59 milliliters vegetable oil

This recipe makes 6 servings with 119 calories, 0g of protein, and 9g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have vegetable oil, scallion, daikon radish, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl.

Ingredients you will need

Green Onions

Vinegar

Carrot

Radish

Apple

Sugar

Salt

Equipment you will use

Bowl

Let stand, tossing occasionally, 15 minutes to soften.

Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.

Ingredients you will need

Fish Sauce

Lime Juice

Cilantro

Chili Pepper

Sugar

Cooking Oil

Pat scallops dry.

Ingredients you will need

Scallops

Sprinkle with remaining 1/2 teaspoon salt.

Ingredients you will need

Salt

Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Drain slaw, discarding liquid. Divide among 6 plates and top with scallops.

Ingredients you will need

Scallops

Drizzle with cilantro sauce.

Ingredients you will need

Cilantro

Sauce

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

Asian fish sauce 1large

carrot, cut into julienne 151grams

daikon radish, peeled and cut into julienne 118milliliters

finely chopped fresh cilantro 1

unpeeled Granny Smith apple, cut into julienne 3Tbsps

fresh lime juice 3Tbsps

rice vinegar (not seasoned)1teaspoon

salt 1

scallion, cut into julienne (with a knife)680grams

sea scallops, tough muscle discarded from each 1teaspoon

minced fresh serrano chile 2Tbsps

sugar 59milliliters

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.