Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

209,660Wine Reviews
161,349Members
30Seconds to join
Ad

Pan Seared Sea Scallops With Lime Cilantro Slaw

Serves 6 as an appetizer

Level of difficulty: easy

Ingredients

1½ lbs sea scallops (small count)
¼ cup lime juice
1½ tsp fish sauce
2 tbsp sugar
2½ tsp chili garlic sauce
2 tsp ginger
2 cloves minced garlic
3 tbsp white vinegar
3 tbsp rice wine vinegar
3 cups julienned cabbage
2 cups julienned carrots
½ cup finely sliced green onions
½ cups finely chopped cilantro,
1 tbsp chopped fresh dill
2 tbsp chopped fresh chives
Freshly ground pepper and salt to taste
Olive oil for sautéing

Instructions

For the Scallops
Season scallops with sea salt and black pepper. Heat frying pan until the oil begins to smoke and add the scallops. Sear about 30 seconds per side. Remove from frying pan to a pie pan and place in a 400° F oven for 2 minutes.

For the Slaw
Combine the lime juice, fish sauce, sugar, chili garlic sauce, white vinegar, rice wine vinegar, minced ginger and minced garlic. Stir well and check for seasoning. Add the julienned cabbage and carrot, sliced green onion and chopped cilantro, toss well and marinate in the fridge for 2 hours.

To Plate
Place the slaw in the center of each plate and top with scallops. Garnish with cilantro sprigs and drizzle the excess dressing from the slaw around the plate.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog DesBarres Manor Inn.


If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Barossa Valley Estate Red Wine
Shiraz 2008,
Barossa Valley, South Australia ...

NEED A GREAT HOLIDAY

WINE GIFT?

Give a gift subscription to my wine reviews for a friend. One size fits all tastes.

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 161,349 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award