Ingredients
1
large carrot, cut into julienne
1/3
lb daikon radish, peeled and cut into julienne
1
unpeeled Granny Smith apple, cut into julienne
1
scallion, cut into julienne (with a knife)
3
tbsp rice vinegar (not seasoned)
1/2
cup finely chopped fresh cilantro
1
to 2 tsp minced fresh serrano chile
1
1/2 lb sea scallops, tough muscle discarded from each
Special equipment: an adjustable-blade slicer with julienne blade
Directions
1.
Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.
2.
Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
3.
Pat scallops dry. Sprinkle with remaining 1/2 teaspoon 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.
4.
Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
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