Scallop salad- Rau Tron voi Scallop

Vietnamese food

Make 4 servings
1 small head Romaine lettuce, washed, dried and torn into bite size
1 medium cucumber, thinly sliced
1 medium tomato, thinly sliced
A handful of your favorite herbs: basil, mint, cilantro, etc. washed, dried
12 dry-packed sea scallops, whole or thinly sliced in half thickness.
1 Tbs vegetable oil
1 Tbs chili oil
1 garlic clove, finely mined
1 small hot Thai chili, seeded and finely minced if do not use chili oil
Dressing
    Lime or lemon juice from a large lemon or lime about 3 Tbs juice
   1 Tbs sugar
   1 Tbs soy sauce
   1 Tbs fish sauce
   1 tsp grated ginger
   1Tbs olive oil
   1 red hot Thai chili or Serrano chili, seeded, finely minced
   1 garlic cloves, finely minced

  1.  Arrange lettuce, tomato, cucumber and herb on a large platter
  2. Whish all the ingredients of dressing together and pour over the lettuce, tomato, cucumber, and herbs
  3. Heat 1 Tbs vegetable oil and 1 Tbs chili oil (if do not have chili oil use vegetable oil) in a large saute pan. Pat scallops dry and season with salt and black pepper. Layer scallop in a layer in the pan and sear until golden brown about 2-3 minutes. Turn over and cook on other side about 1 min.   Add mince garlic and chili if use , stir until fragrant, add 2 Tbs of remaining of dressing to the pan, shake to coat dressing with scallops.  
  4. Add warm scallops to the platter and serve.

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