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Thai Chili Scallop & Radicchio Salad
Average user rating
Description
 / 4
1 Users Voted
This warm salad can stand alone as a light meal as well as being an elegant 1st course. The heat of the chili makes it a perfect partner to a fruity reisling. Ingredients
2 tsp peanut oil
8 large scallops 1 Tbls olive oil 2 Tbls lime juice 3 Tbls brown sugar 1 tsp fish sauce 1 Tbls soy sauce 1/4 tsp chili flakes 1 head radicchio, torn into bitesized pieces 1 cup arugula 2 scallions sliced 1/4 cup chopped cilantro 1/4 cup chopped peanuts Methods/steps
Add 2 tsp peanut oil to medium sauté pan and heat pan to high, but not smoking. Sear scallops 1 minute per side. Put next 6 ingredients in a bowl. Wisk to blend. Divide radicchio and arugula between 4 plates, top with 2 scallops each. Drizzle with dressing. Garnish with scallions, cilantro and chopped peanuts.
Additional Tips
Warm Salad Option: The dressing for this salad can also be heated with the scallops and served warm. The dressing also makes a nice marinade for chicken or fish as a substitute.
Reviews
Comment by jdes ,
Friday, 07 November 2008
This salad in many variations is one of my favorites.
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