Saturday, March 29, 2008

Scallops with Cilantro Sauce over Asian Slaw

Like many AMericans my husband dislike seafoods that taste like seafood. He grew up eating mainly chicken and beef dishes so I can't blame him for that. I on the other hand grew up eating all sorts of stuff - vegetables, pork, beef, chicken, fish etc. etc. I am not picky with food at all, and like most Filipinos I love eating fish head on and everything. Many fish dishes is cooked best with a whole fish instead of a fillet, it is just much more flavorful. I just hate eating fish that is bland. Anyway, thankfully my husband can eat scallops and shrimps (head off!) and some filleted fish that have mild flavors.

Today I made scallops served over Asian slaw. This dish is very light and clean tasting. Drizzled with the cilantro sauce the dish as a whole have a very nice balance of flavors. I cook scallops alot and so far this one proved to be the best way to serve it. This can be served as an appetizer or can be the main course if you are up for a light dinner.

Makes 6 appetizer servings or 2 main course meals.

For the Asian Slaw

1 large carrot, cut into julienne
1 large cucumber, cut into julienne (daikon or jicama can be substituted)
1 unpeeled Granny Smith apple, cut into julienne
3 tablespoons rice vinegar (not seasoned)
1 tablespoons honey
1 teaspoon sea salt
- Mix vinegar, honey and salt in a small glass bowl.
- Toss together carrot, cucumber, apple and vinegar mixture in a large bowl. Let stand, tossing occasionally, about 15 minutes to soften.

For the Cilantro Sauce

1/2 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice
1 to 2 teaspoons minced fresh serrano chile
1 teaspoon Asian fish sauce
3 tablespoons olive oil
1/2 tablespoon honey
-Stir together cilantro, lime juice, chile, fish sauce, olive oil, and honey in a small glass bowl.

For the Scallops

10 t0 12 pieces sea scallops, tough muscle discarded from each
1 tablespoons butter
1 tablespoon olive oil
seasalt and freshly ground black pepper
-Pat scallops dry with paper towels and sprinkle with salt and pepper.
-Heat oil in a 12-inch heavy skillet over moderately high heat and add butter.
- When the butter stops bubbling add the scallops and sear on both sides until cooked through, about 2-3 minutes a side depending on how thick the scallops are.

Drain the slaw and divide into 2 plates. Top with the scallops then drizzle with the cilantro sauce.

Reference: Gourmet (May 2006) @ Epicurious

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