scallops & slaw

this dish is full of great flavors and leaves you with a little hint of spice on your lips. a spoonful chili garlic paste in the marinade provides the kick and it is an ingredient that you must have in your cupboard! look for sambal in the asian ingredient isle of the market or specialty store and use it in sauces and marinades for scallops, shrimp, pork and chicken. i'm not a big spicy person but am constantly trying to be. this is one spice i actually love because it's not too hot and leaves an amazing flavor in your mouth.

Seared Scallops with Fennel Apple Slaw

1 tsp fish sauce

1 tbs sesame oil

1 tsp hoisin

1/2 tsp sambal chili garlic paste

6 scallops, tough muscle removed from side

1 bulb fennel

1 granny smith apple, peeled

1 bunch scallions, chopped

1 lime, juiced

1 tbs rice wine vinegar

1 small bunch cilantro, chopped

1 tbs olive oil

salt and pepper

In a small bowl, combine fish sauce, sesame oil, hoisin and sambal. Add scallops and toss to coat. Marinate for 30 minutes.

On a mandolin, finely slice fennel and apple. Combine with scallions, lime juice, vinegar, cilantro and olive oil. Season with salt and pepper and set aside.

Heat a saute pan over medium high heat and add a little oil. Season scallops with salt and pepper and sear scallops until nicely browned, about 4-5 minutes on each side.