·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.
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