Thai Scallop Salad

I love the richness of scallops and Thai flavors.  This is an easy and vegetable filled meal that works perfectly for lunch or dinner. 

Recipe adapted from Food Network

Ingredients:

20 sea scallops

Juice and zest from 1 ½ limes, reserve ½ for wedges

¼ cup diced red onion

½ cup matchstick carrots

1 cup diced radicchio diced

1 package of coleslaw mix or ½ cabbage napa cabbage shredded

1 granny smith apple peeled and diced

2 tablespoons sweet chili sauce

2 teaspoons fish sauce

4 tablespoons olive oil

1 Persian cucumber sliced

1 watermelon radish diced

¼ cup fresh basil diced

1 tablespoon vegetable oil

½ cup dry roasted peanuts chopped

Directions:

1. Place the scallops on a large plate lined with a paper towel and pat dry.
2. Combine the lime juice and zest, chili sauce, fish sauce, and olive oil.  Whisk to combine.
3. Add cabbage, radish, apple, carrots, red onion, radicchio, cucumber, and basil to a large bowl and toss to combine.
4. Add dressing to cabbage mixture.  Mix well. 
5. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat.  Add the scallops in a single layer (do not crowd the pan).
6. Cook undisturbed until a golden crust forms on the bottom of the scallops (they should release easily from the pan, if they stick cook 1 more minute).
7. Cook until lightly browned on the other side about 2 minutes.
8. Divide cabbage mixture among bowls. 
9. Top with scallops, peanuts, and lime wedges.