This is a light salad recipe. The apple, pamelo, and scallops gives this salad a delicious sweet, sour, and crunchy taste with a hint of spiciness from the Thai inspired dressing. This salad can be prepared ahead and chilled. Just before serving, cook the scallops, toss in the salad and drizzle some dressing over it. You are all set! :-)
Apple, Pamelo, And Scallops Salad
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
4 Tbsp Fish Sauce
3 ½ Tbsp Palm Sugar or White Sugar
3 Tbsp Lime Juice
2 Thai Bird’s Eye Chilies, chopped
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.