Gourmet Guru: Thai Scallop Salad, Part 2
By: Marian Kelly
Updated: July 26, 2012
Part 2 of 2: Chef Damien finishes his amazing Thai Scallop Salad with the help of Toni and Gary.
Thai Scallop Salad
1lb u-10 scallops fresh (if frozen thaw then place in paper towels)
1 red onion
2 fresh zucchini
2 jumbo carrots
1/2 head of red cabbage
1 leek, trimmed
1 large clove garlic (roasted)
2 Tbs fish sauce
2 Tbs soy sauce
2 Tbs mirin (Japanese rice wine vinegar)
1 tsp crushed red pepper
1 fresh lime, squeezed
1 bunch cilantro (rough chopped)
3 Tbs Thai chili sauce
Thai Scallop Salad
1lb u-10 scallops fresh (if frozen thaw then place in paper towels)
1 red onion
2 fresh zucchini
2 jumbo carrots
1/2 head of red cabbage
1 leek, trimmed
1 large clove garlic (roasted)
2 Tbs fish sauce
2 Tbs soy sauce
2 Tbs mirin (Japanese rice wine vinegar)
1 tsp crushed red pepper
1 fresh lime, squeezed
1 bunch cilantro (rough chopped)
3 Tbs Thai chili sauce
Start by slicing your vegetables to 1/4 inch matchstick shapes. Tear off three large leaves of cabbage, roll them up and slice very thin. Do the same with the leeks. Mix all chopped veggies together and set aside. In a large mixing bowl, combine last 7 ingredients. Mix well, then pour over veggies. Let sit while you cook scallops.
Warm a saut pan to medium heat, then add 3 Tbs olive oil. When hot, place 5 scallops in pan. Season with salt and pepper. Cook until browned on one side, then flip; cook about 2 min on each side. Place a small amount of the salad on a plate. Place two scallops on plate; top with remaining sauce. Serves 4-6
