Scallops with Coriander Sauce and Asian Slaw

Ingredients for Scallops with Coriander Sauce and Asian Slaw

• 1 large carrot, cut into julienne

• 150g daikon radish, peeled and cut into julienne

• 1 unpeeled Granny Smith apple, cut into julienne

• 1 spring onion, cut into julienne (with a knife)

• 45ml rice vinegar (not seasoned)

• 1 1/2 tablespoons sugar

• 1 teaspoon salt

• 1/2 cup finely chopped fresh coriander

• 45ml fresh lime juice

• 1 to 2 teaspoons minced fresh serrano chilli

• 1 teaspoon Asian fish sauce

• 60ml vegetable oil

• 675g sea scallops, tough muscle discarded from each

• an adjustable-blade slicer with julienne blade

How to make Scallops with Coriander Sauce and Asian Slaw

Toss together carrot, radish, apple, spring onion, vinegar, 1 tablespoon sugar, and 1/2 teaspoons salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.

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

Pat scallops dry. Sprinkle with remaining 1/2 teaspoons 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.