Scallops with Cilantro Sauce and Asian Slaw

 

I will be the first to admit that this meal is crazily not seasonably appropriate.  Given that it is now 30 degrees Fahrenheit in NYC, the more obvious decision would be to make chili or fried chicken, or something else warm, meaty and hearty.  Instead I decided to sear some scallops and serve them over Asian slaw.  Why would I make such a decision?  Well, the recipe sounded pretty good and we had some nice scallops in the fridge just waiting to be cooked.  Plus Alex and I are both still kind of in the mood for light meals after the past few weeks, so it just seemed to make sense to go for a light refreshing dish like this one.

My main complaint with this dish is that it somehow felt incomplete on almost all levels.  The flavors were good, but I wanted something more to bring them to the next level.  I also really wanted something crunchy to provide a textural contrast.  It would have been even better if the crunchy bits had a bit of salt to them (perhaps some finely chopped salted roasted peanuts would have worked).  The slaw was quite good.  I enjoyed the addition of the granny smith apples for some extra sweetness and crunch.  However, should I make this again in the future I think I will alter the ratio of apple and carrot to daikon, or make sure that the daikon is cut smaller than the apples.  In some bites there was a bit too much bitterness from the daikon radish and it overwhelmed all the other flavors.  I thought that the cilantro sauce had nice flavor, but I wanted there to be a little more heat and a little more zip to it.  But the lack of heat could have been due to the fact that our serrano chili just wasn't that hot.  Somehow the balance between the sweet, sour and spicy flavors that I expected in the sauce was just a bit off.  It was more muted than I wanted it to be given the ingredients - a little delicate, rather than in your face.  And while I wanted a light meal, some in your face flavors would have been appreciated.

Recipe after the jump!

 

Scallops with Cilantro Sauce and Asian Slaw
Adapted from Gourmet
May 2006

INGREDIENTS:
1 large carrot, peeled and julienned
1/3 lb daikon radish, peeled and julienned
1 unpeeled Granny Smith apple, julienned

2 scallions, very thinly sliced on a heavy bias
3 tbsp rice vinegar (not seasoned)
1 1/2 tbsp sugar
1 tsp salt
1/2 cup cilantro, finely chopped
3 tbsp fresh lime juice 

1 large serrano chili, finely minced
1-2 teaspoon Asian fish sauce
3 tbsp vegetable oil, separated
1 1/2 lb sea scallops, tough muscle discarded from each

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.

Stir together cilantro, lime juice, chile, fish sauce, 2 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.

Rinse scallops in cool water.  Thoroughly pat scallops dry with paper towels.  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 sear scallops, turning over once, until a golden crust starts to form and scallops are just cooked through, about 4 minutes total.

Drain slaw, discarding liquid.  Divide slaw among 4 plates and top with scallops.  Drizzle with cilantro sauce.