Goi Buoi Vietnamese Pomelo Salad Recipe

Ingredients

• For the scallops:
• 1 pound sea scallops, each roughly 1 to 1 1/2 inches in diameter (dry packed if available)
• 2 tablespoons peanut oil
• Kosher salt
• Freshly ground pepper
• For the chilled ingredients:
• 1 large pomelo (about 3 pounds)
• 1 green mango, peeled and sliced into matchstick strips
• 1 large, fat carrot, peeled and sliced into matchstick strips
• 1 English cucumber, deseeded and sliced into matchstick strips
• For the herbs:
• 1/2 cup Thai basil leaves, coarsely chopped
• 1/2 cup rau ram leaves, coarsely chopped
• 1/2 cup spearmint leaves, coarsely chopped
• 1/2 cup cilantro leaves, coarsely chopped
• 2 kaffir lime leaves, very thinly sliced (optional)
• For the dressing:
• 1 red Thai bird chili, finely sliced
• 3 cloves garlic, pounded or pressed
• 2 tablespoons freshly squeezed lime juice (about 1/2 lime)
• 1 tablespoon fish sauce
• For the garnish:
• 4 tablespoons lightly toasted sesame seeds
• 1/2 teaspoon sea salt
• 4 tablespoons chopped Virginia-style roasted peanuts

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