Equipment
Ingredients
Scallops
- 350 g large sea scallops, dry
- 15 ml neutral oil, grapeseed or avocado
- kosher salt
- white pepper
Salad Base
- 200 g sugar snap peas, trimmed and halved bias-cut
- 200 g jicama, peeled and julienned
- 1 red chili, thinly sliced
- 30 g roasted cashews, crushed
Basil-Mint Vinaigrette
- 45 ml fresh lime juice
- 30 ml fish sauce
- 30 ml neutral oil
- 15 g sugar
- 10 g fresh basil leaves, chiffonade
- 10 g fresh mint leaves, chiffonade
- 1 garlic, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 445 kcal
- Protein
- 9 g
- Carbohydrates
- 39 g
- Fat
- 30 g
- Fiber
- 11 g
- Sugar
- 18 g
- Sodium
- 794 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 642 mg
- Calcium
- 77 mg
- Iron
- 4.7 mg
- Magnesium
- 115 mg
- Phosphorus
- 163 mg
- Zinc
- 1.6 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 60 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.6 mg
- Folate
- 86 mcg
- Water
- 285 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the salad vegetables. Peel the jicama and slice it into thin matchsticks (julienne). Trim the string from the snap peas and slice them in half on a steep bias to expose the peas inside.
Whisk together lime juice, fish sauce, sugar, grated garlic, and 30ml neutral oil in a small bowl until the sugar is fully dissolved. Stir in the chopped basil and mint last to preserve their bright color.
Thoroughly pat the scallops dry with paper towels. This is critical for a good sear. Season both sides generously with salt and a pinch of white pepper.
Heat a heavy skillet over high heat with 15ml neutral oil until the oil shimmers and just begins to smoke. Place scallops in the pan, ensuring they do not touch. Sear without moving them for 2-3 minutes until a deep golden crust forms.
Flip the scallops and sear for 1-2 minutes on the second side. Butter-basting is optional here but not necessary for this light profile. Remove immediately when they feel slightly firm but springy (internal temp approx 46-50°C/115-122°F for medium-rare).
In a large mixing bowl, toss the snap peas, jicama, and chili (if using) with half the vinaigrette. Divide the salad onto plates.
Top the salad with the warm scallops. Drizzle the remaining vinaigrette over the scallops and garnish with crushed cashews.
Chef's Notes
- Buy 'dry' scallops if possible. 'Wet' scallops are treated with sodium tripolyphosphate, which causes them to release water during cooking and prevents a good sear.
- If raw snap peas are too fibrous for your taste, blanch them quickly in boiling water for 30 seconds and shock in ice water before assembling.
- For the cleanest cuts, peel the jicama with a knife rather than a vegetable peeler to remove the thick fibrous layer beneath the skin.
- Thai basil offers a licorice note that pairs beautifully with seafood, but sweet Italian basil works if that is what you have.
Storage
Refrigerator: 1 day — Store dressing separately. Scallops best eaten immediately but safe for 1 day.
Troubleshooting
Scallops boiled instead of seared (no crust)
Cause: Scallops were too wet or pan was overcrowded
Fix: Remove liquid from pan, increase heat, add fresh oil, and try to sear second side hard
Prevention: Dry scallops thoroughly with paper towels and cook in batches if pan is small
Scallops are rubbery
Cause: Overcooked
Fix: Slice thinly and serve immediately; cannot be un-cooked
Prevention: Pull from heat as soon as they feel springy; carryover cooking will finish them
Cultural Context
This dish draws heavily on the Vietnamese concept of 'gỏi' (salad), which balances the five fundamental taste elements: spicy, sour, bitter, salty, and sweet. While not a traditional recipe, the combination of fish sauce, lime, and abundant herbs grounds it firmly in Southeast Asian culinary philosophy.
