Aloha Friday Recipe: Seared Scallops with Asian Slaw

September 19th, 2008

Ingredients

2 cups finely shredded celery cabbage (napa, won bok, makina)
1/2 cup finely shredded red cabbage
1 small red bell pepper, julienned
1 small carrot, pared and julienned
1/2 small jicama (chop suey yam), pared and julienned
4 teaspoons fish sauce
4 teaspoons rice wine vinegar
1 1/2 teaspoons sweet chili sauce
2 tablespoons lemon juice
12 large sea scallops, with muscles removed
2 tablespoons blackened fish spice
1 to 2 tablespoons olive oil
1/4 cup Dijon mustard
1/4 cup soy sauce
2 stalks green onion, slivered diagonally

Instructions

Combine cabbages, bell pepper, carrot, and jicama. Combine fish sauce, vinegar, chili sauce, and 1 tablespoon of the lemon juice; add to cabbage mixture and toss well. Place on salad plates. Drain scallops well. Dip one side of each scallop in fish spice. Heat a skillet; add oil and heat almost to the smoking point. Add scallops, spice side down; lower heat to medium-high and cook for 1 minute. Turn scallops and cook for 1 to 2 more minutes; place around cabbage mixture. Combine mustard, soy sauce, and the remaining 1 tablespoon lemon juice; drizzle over salad. Garnish with green onion. Makes 4 servings.

Recipe courtesy Chef Noreen Lam of The Contemporary Museum Cafe

Comments

2 Comments so far

Meg on September 19, 2008 7:43 am
Awesome recipe! I love anything with sweet chili sauce!

Love your blog. I had family in Maui for many years. Love any food with a Hawaiin influence.
Pele on September 19, 2008 8:11 am
Mahalo for the kind words and for stopping by! We hope you become a regular!