Name: Thai Scallop Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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

Directions

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.
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.
Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

Photograph by Ralph Smith

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Thai Scallop Salad

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