Thai Chili Scallop & Radicchio Salad

This warm salad can stand alone as a light meal as well as being an elegant 1st course.  The heat of the chili makes it a perfect partner to a fruity reisling.

At a glance
Royal Rose Product
Wine Pairing
2 tsp peanut oil
8 large scallops
1 Tbls olive oil
2 Tbls  lime juice
3 Tbls brown sugar
1 tsp fish sauce
1 Tbls soy sauce
1/4 tsp chili flakes
1 head radicchio, torn into bitesized pieces
1 cup arugula
2 scallions sliced
1/4 cup chopped cilantro
1/4 cup chopped peanuts
Add 2 tsp peanut oil to medium sauté pan and heat pan to high, but not smoking. Sear scallops 1 minute per side. Put next 6 ingredients in a bowl. Wisk to blend. Divide radicchio and arugula between 4 plates, top with 2 scallops each. Drizzle with dressing. Garnish with scallions, cilantro and chopped peanuts.
Additional Tips

Warm Salad Option: The dressing for this salad can also be heated with the scallops and served warm. The dressing also makes a nice marinade for chicken or fish as a substitute.