This is a really quick and simple light meal. You can prepare the salad and dressing ahead of time and then put it all together in a matter of minutes, just as long as it takes the scallops to cook. If you like things spicy, you can add a bit of sweet chili sauce to the dressing. I really like this dressing which also works well as a dipping sauce for Chinese dumplings (dim sum). I mix it up in a small jar and it keeps very well in the fridge for several weeks.

Ingredients

  • 1/2 pound scallops (I prefer the larger ones to the bay scallops)
  • Some oil or butter or Pam for healthier version
  • Salt, Pepper
  • Lettuce, cucumber, tomato, sliced red pepper (any vegetables you like in a simple salad)
  • Dressing:
  • 4 tbsp light soya sauce
  • 1/2 tsp sugar or Splenda
  • 1 tbsp fish sauce (optional but I like the salty and fishy taste with this salad)
  • 1 tsp rice wine vinegar (or apple cider vinegar but not balsamic vinegar which is too strong for this)
  • 2 tbsp toasted seasame seed oil (a nice dark one for richer flavour)
  • 1/4 cup light oil (canola) or 1/4 cup water for a lighter dressing
  • 1 tbsp toasted almond slivers or crunchy Chinese noodles for decoration and texture
  • Coriander leaves, lightly chopped

Directions

Assemble a simple salad as per your own personal preferences with lettuce, cucumber slices, red pepper slices (for colour), chopped green onion....

Combine all the ingredients for the dressing and mix well then taste. You can adjust the quantity of soya sauce and oil to your liking. If you like a sweeter dressing, you can use some apple juice instead of the 1/4 cup oil or water. If it is too salty, add more water.

Clean scallops making sure to remove any remnants of muscle on the side. Pat dry and salt and pepper to personal taste

Heat non-stick pan with Pam or oil or butter on med/hi heat and sear/cook (large) scallops about 2 minutes on each side or until done. Scallops should still feel a bit soft to the touch. If you overcook them they will become tough and rubbery. Do not overcrowd pan otherwise scallops will not brown, they will stew.

Place some salad on individual plates, arrange warm scallops on top and drizzle dressing over just before serving. Top with crsipy noodles or almonds and chopped coriander and dig in!



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Submitted 6/4/05.
Source: My personal creation
Submitted By: Claire Marson
clairemarson@hotmail.com
Oriental Scallop Salad