·1 large carrot, julienned
·1/3 lb daikon radish, peeled and julienned
·1 Pink Lady apple, julienned
·1 scallion, chopped
·3 tablespoons rice vinegar
·1 and 1/2 tablespoons sugar
·1 teaspoon salt
·1/2 cup finely chopped fresh cilantro
·3 tablespoons fresh lime juice
·1-2 teaspoons minced jalapeno
·1 teaspoon fish sauce
·1/4 cup olive oil or vegetable oil
·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, jalapeno, fish sauce, 3 tablespoons oil, and remaining sugar, or more to taste. Set aside. Pat scallops dry. Sprinkle with remaining salt. Heat remaining oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking. Sauté scallops, turning once, until golden and just cooked through, about 4 minutes. Drain slaw, discarding liquid, then divide amongst 6 plates and top with scallops. Drizzle with cilantro sauce.
The veg is delicious and the growers at Largo are friendly and knowledgable. It's great to know I'm supporting locally grown food. Can't wait for the next box!
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