THAI SCALLOP SALAD

Thai Scallop Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams