Thai Scallop Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 pounds sea scallops (about 20), "foot" muscles removed

Juice of 1 1/2 limes, plus wedges for serving

1/2 shallot, finely chopped

3 tablespoons sweet chili sauce

4 teaspoons fish sauce

5 tablespoons vegetable oil

1/2 head napa cabbage, shredded (about 7 cups)

2 Persian cucumbers, halved lengthwise and thinly sliced crosswise

4 radishes, thinly sliced

1 Granny Smith apple, cut into matchsticks

2 cups fresh Thai or regular basil, roughly chopped

1/4 cup unsalted dry-roasted peanuts, roughly chopped


  1. Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
  2. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
  3. Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

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