Ingredients 12 Sea Scallops, seasoned lightly with freshly ground black pepper 2 Granny Smith Apples, peeled, cored and shredded 1 Cup Peeled Pamelo, 2 Small Shallots, thinly sliced ¼ Cup Mixed Fresh Beans (Sprouts) 3 Tbsp Chopped Coriander Leaves 2 – 3 Tbsp Chopped Mint leaves 1 Tbsp Olive Oil Dressing 4 Tbsp Fish Sauce 3 ½ Tbsp Palm Sugar or White Sugar 3 Tbsp Lime Juice 2 Thai Bird’s Eye Chilies, chopped Method Soaked the shredded apples in ice water with ½ tsp of sea salt for 15 minutes. Drain and combine the apple with pamelo, shallots, mixed fresh beans, coriander and mint leaves. Chill the salad mixture and in the refrigerator until ready to serve. In a medium cast-iron pan over high heat, add the oil and sear the scallops. Turn the scallops once, and remove from the heat when scallops are just cooked, about 1 minute per side. Divide the salad and top with scallops and drizzle with the salad dressing. Serve immediately. Serves 4. |