Active Time

　　20 min

　　Total Time

　　35 min

　　

Ingredients

Makes 6 first-course servings

　　1 large carrot, cut into julienne

　　1/3 lb daikon radish, peeled and cut into julienne

　　1 unpeeled Granny Smith apple, cut into julienne

　　1 scallion, cut into julienne (with a knife)

　　3 tablespoons rice vinegar (not seasoned)

　　1 1/2 tablespoons sugar

　　1 teaspoon salt

　　1/2 cup finely chopped fresh cilantro

　　3 tablespoons fresh lime juice

　　1 to 2 teaspoons minced fresh serrano chile

　　1 teaspoon Asian fish sauce

　　1/4 cup vegetable oil

　　1 1/2 lb sea scallops, tough muscle discarded from each

　　

Special Equipment

an adjustable-blade slicer with julienne blade

　　

Step 1

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.

　　

Step 2

Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.

　　

Step 3

Pat scallops dry. Sprinkle with remaining 1/2 teaspoon salt. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.

　　

Step 4

Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.