Seared Sea Scallops & Vietnamese Salad

by Chef

Serves: 2-4


  • 6 U-10 sea scallops
  • 4 tablespoons sweet cream butter
  • 4 stalks scallions, stems removed, cut into 2" lengths
  • 2-3 shiitake mushrooms, julienned
  • 1 head baby bok choy, broken
  • ¼ cup carrots, julienned
  • ¼ cup cucumber, sliced thin
  • ¼ cup cilantro leaves, picked
  • 1 teaspoon chili pepper
  • 1 teaspoon grated ginger
  • 1 teaspoon fish sauce
  • 2 tablespoons seasoned rice vinegar
  • 4 tablespoons light soy sauce
  • ½ teaspoon sesame oil
  • Salt and pepper
  • Drizzle Sriracha (optional)
  • Drizzle chili oil (optional)


Remove any side muscles from the scallops. Pat scallops dry with a towel. Lightly dust with salt and pepper and set aside. Heat a large skillet to medium high and add 4 tablespoons butter. When butter begins to brown, add scallops and sear all sides of the scallops for 2-3 minutes, then remove from pan. In a separate mixing bowl, combine cut vegetables and remaining ingredients (except chili oil and Sriracha), tossing thoroughly. Then drizzle Sriracha and chili oil onto salad, coating evenly. To present, gently place tossed salad in center of plate and add two or three seared scallops per person around the salad. Optionally drizzle with more chili oil and Sriracha.