Gourmet Food Source
A simple salad, quick to make and assemble using the fresh flavours of Vietnamese cookery; herbs,
chilli, lime, fish sauce, crunchy vegetables and noodles. When cooking scallops it is essential that they are cooked at the very last minute and served immediately as they are easily overcooked and quick to lose their heat. Because of this the rest of the dish needs to be assembled just before the scallops are cooked so simplicity and compliant flavours are the key to a successful dish.
Vietnamese Scallop Salad
This dish gives offers a combination of tastes and textures, the sweetness and softness of the scallops is in stark contrast to the crunch of the pak choi, noodles and the hot, sour, salty, sweet flavours of the Vietnamese dressing.
To make the salad take some small pieces of pak choi (leaf and stem), some finely sliced shallot, radish and bean sprouts and mix with the Vietnamese dressing. Arrange on the plate and garnish with a pile of crispy noodles deep- fried from raw and plenty of fresh herbs such as; Thai basil, mint, dill and coriander. Heat a small amount of oil in a pan until very hot and cook the scallops for a minute on each side so they take on a golden brown crust on the outside, arrange around the salad and spoon a little of the dressing over the scallops.
Content and picture © Miles Collins