Grilled Scallop and Asparagus Salad with spicy lime dressing

Name: Grilled Scallop and Asparagus Salad with spicy lime dressing
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup (60 ml) fresh lime juice; ¼ cup (60 ml) fresh orange juice; ¼ cup (60 ml) fish sauce; 1 teaspoon minced fresh red chile; 1 teaspoon minced garlic; 2 teaspoons minced fresh ginger; 1 tablespoon rice vinegar; 5 tablespoons (65 g) sugar; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 1 tablespoon grated lemon zest; 1¼ pounds (570 g) large fresh sea scallops, side muscle removed; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; Olive oil, for coating; 1 pound (455 g) tender asparagus spears; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 tablespoon fresh cilantro leaves, coarsely chopped; Basil oil or extra-virgin olive oil, for garnish (optional); 1 large navel orange, cut into segments; Basil oil or extra-virgin olive oil, for garnish (optional); 3 cups (120 g) loosely packed mixed fresh herb leaves, such as mint, basil, cilantro, and chervil, and tender lettuce leaves, such as mâche, frisée, or micro greens; 1 large ripe avocado, pitted, peeled, and cut into large dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This simple Thai-inspired salad is a satisfying main course. In place of the scallops, you can substitute other seafood such as lobster, large shrimp, or hot-smoked salmon.

Ingredients

Spicy Lime Dressing

¼ cup (60 ml) fresh lime juice
¼ cup (60

Asia
Americas
United States
Thailand
Fish course
Pescatarian
South East Asia
California

Method

To make the dressing, in a small bowl, combine the lime and orange juices, the fish sauce, chile, garlic, ginger, vinegar, sugar, and cilantro and stir until the sugar is dissolved. Season with salt and pepper. Let sit for at least 30 minutes before serving for the flavors to develop. Taste and adjust the seasoning.

To make the salad, prepare a medium-hot fire in a charcoal grill or pre