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Scallops With Cilantro Sauce And Asian Slaw

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Photo: Epicurious


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Ingredients for 6 servings

1 large carrot, cut into julienne

1/3 lb daikon radish, peeled and cut into julienne

1 unpeeled granny smith apple, cut into julienne

1 scallion, cut into julienne (with a knife)

3 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons sugar

1 teaspoon salt

1/2 cup finely chopped fresh cilantro

3 tablespoons fresh lime juice

1 to 2 teaspoons minced fresh serrano chile

1 teaspoon Asian fish sauce

1/4 cup vegetable oil

1 1/2 lb sea scallops, tough muscle discarded from each

Special equipment: an adjustable-blade slicer with julienne blade

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