Vietnamese-Style Seared Scallops
with Peanut Nuoc Cham & Watermelon Radish Slaw
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Get ready for the rockingest nuoc cham you’ll taste all year. The famous Vietnamese condiment is elevated with toasted peanuts and lemongrass. Serve it with pillowy scallops and a crisp watermelon radish slaw, for memories that were meant to happen.
We will send you:
- 340g Scallops
- 1 Watermelon radish
- 2 Limes
- 2 Garlic cloves
- 1 Apple
- 150g Shredded cabbage
- 15g Minced lemongrass
- 160g Jasmine rice
- 20g Brown sugar
- 5ml Fish sauce
- 25g Chopped peanuts
Contains: Anchovies • Peanuts • Scallops • Sulphites
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Zester
Total Fat
33 g
Saturated Fat
5 g
Sodium
910 mg
Total Carb
111 g
Sugars
24 g
Protein
32 g
Fibre
8 g
Preparation
Toast the peanuts
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium.
- Add the peanuts, garlic and lemongrass. Toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pot.
Cook the rice
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, zest 1 lime (double for 4 portions) and juice both limes.
- Peel and cut the watermelon radish into matchsticks.
- Halve, core and thinly slice the apple.
Make the nuoc cham & slaw
- To the bowl of peanuts, add the brown sugar, fish sauce (1 tsp), lime juice, ½ the lime zest, 3 tbsp oil (double for 4 portions) and S&P.
- In a medium bowl, combine the cabbage, watermelon radish, apple, ½ the nuoc cham and S&P.
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.
- In a large pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a paper towel-lined plate.
Finish & serve
- To the pot of rice, add the remaining lime zest; stir well.
- Divide the rice between your plates.
- Top with the slaw and scallops.
- Spoon the remaining nuoc cham over the scallops. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
