Thai Scallop Salad

Ingredients:

• 600 g of scallops (about 20 pcs.), remove the legs
• Juice of 1.5 limes + wedges for serving
• Half a shallot, finely chopped
• 3 tablespoons sweet chili sauce
• 4 tsp fish sauce
• 5 tablespoons of vegetable oil
• Half a head of Chinese cabbage, shredded (about 7 cups)
• 2 Iranian cucumbers, halved lengthwise and thinly sliced ​​crosswise
• 4 radishes, thinly sliced
• 1 Granny Smith apple, thinly sliced
• 2 cups fresh Thai or regular basil, coarsely chopped
• 1/4 cup unsalted peanuts, dry-roasted and coarsely chopped

Preparation:

1. Place the scallops on a large plate lined with paper towels and pat dry. In a large bowl, combine the lime juice, shallots, chili sauce, fish sauce, and 1/4 cup vegetable oil. Add the cabbage, cucumbers, radishes, apple, and basil to the dressing and toss well to coat.
2. In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over high heat. Add the scallops in an even layer (do not overcrowd the skillet). Cook, undisturbed, until golden brown on the bottom, about 3 minutes. Flip the scallops (they should release easily; if they are sticking, cook for another minute). Cook until golden brown on the other side, about 2 minutes.
3. Divide the coleslaw among bowls and top with the scallops. Sprinkle with peanuts and serve with lime wedges.