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

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

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