Thai Scallop Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 25 G., saturated fats 3 G., proteins 22 G., carbohydrates 27 G., fiber 5 G., cholesterol 33 mg, sodium 1097 mg, sugar 12 G.

Try this Thai salad of Chinese cabbage with apples, cucumbers, and peanuts in a lime dressing, served with pan-fried scallops. Remember, the delicate scallops only take a few minutes to cook. Simply fry them until crispy, being careful not to overcook them, or they'll be tough.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g of scallops (about 20 pcs.), remove the legs
Juice of 1.5 limes + wedges for serving
Half a shallot, finely chopped
3 tablespoons sweet chili sauce
4 tsp fish sauce
5 tablespoons of vegetable oil
Half a head of Chinese cabbage, shredded (about 7 cups)
2 Iranian cucumbers, halved lengthwise and thinly sliced crosswise
4 radishes, thinly sliced
1 Granny Smith apple, thinly sliced
2 cups fresh Thai or regular basil, coarsely chopped
1/4 cup unsalted peanuts, dry-roasted and coarsely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: scallops, cucumbers, apples, radish, chili sauce, fish sauce, Chinese cabbage (Napa), lime juice, Peanut

Cooking the dish according to the recipe:

Place the scallops on a large plate lined with paper towels and pat dry. In a large bowl, combine the lime juice, shallots, chili sauce, fish sauce, and 1/4 cup vegetable oil. Add the cabbage, cucumbers, radishes, apple, and basil to the dressing and toss well to coat.
In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over high heat. Add the scallops in an even layer (do not overcrowd the skillet). Cook, undisturbed, until golden brown on the bottom, about 3 minutes. Flip the scallops (they should release easily; if they are sticking, cook for another minute). Cook until golden brown on the other side, about 2 minutes.