Pan Seared Sea Scallops with Lime Cilantro Slaw
Serves 6 as an appetizer
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
For the Scallops
Season scallops with sea salt and black pepper. Heat fry pan until the oil begins to smoke and add the scallops. Sear about 30 seconds per side. Remove from fry 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.
Place the slaw in the centre of each plate and top with scallops. Garnish with cilantro sprigs and drizzle the excess dressing from the slaw around the plate.
We recommend the Joseph Drouhin Chablis as its delicate, fresh nose and fruity bouquet matches well with the slaw and the mineral aromas and gunflinty taste pairs well with the sea scallops.
From Nova Scotia, we like the Sainte Famille Siegfried Riesling as it has a great balance of honey and fruit that is perfect with the scallops and slaw.
Proprietor Glynn Williams