Ingredients 1 large carrot cut into julienne 1/3 pound daikon radish peeled and cut into julienne 1 each unpeeled Granny Smith apple cut into julienne 1 each scallion, cut into julienne (with a knife) 3 tablespoons rice vinegar (not seasoned) 1 1/2 tablespoons sugar 1 teaspoon salt 1/2 cup fresh cilantro finely chopped 3 tablespoons fresh lime juice 1 teaspoon fresh serrano chile more as desired, minced 1 teaspoon Asian fish sauce 1/4 cup vegetable oil 1 1/2 pounds sea scallops tough muscle discarded from each

Instructions
Special equipment: an adjustable-blade slicer with julienne blade

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, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.

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.

Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.


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Yields: 6 Servings
     Gourmet magazine, May 2006, page 16

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