Goi Buoi (Vietnamese Pomelo Salad)
Recipe GLPRfb8efe0669b557
A refreshing Vietnamese salad featuring seared sea scallops combined with sweet pomelo segments, crisp vegetables, and aromatic herbs. Tossed with a tangy fish sauce and lime dressing, this dish balances savory, sour, and herbaceous flavors. Finished with toasted sesame seeds and roasted peanuts for texture and depth.
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Ingredients
1 pound Sea scallops, dry packed
2 tablespoons Peanut oil
Kosher salt
Freshly ground black pepper
1 whole Large pomelo
1 whole Green mango, peeled and sliced into matchsticks
1 whole Large carrot, peeled and sliced into matchsticks
1 whole English cucumber, deseeded and sliced into matchsticks
½ cup Thai basil leaves, coarsely chopped
½ cup Rau ram leaves, coarsely chopped
½ cup Spearmint leaves, coarsely chopped
½ cup Fresh cilantro leaves, coarsely chopped
2 whole Kaffir lime leaves, very thinly sliced (optional)
1 whole Red Thai bird chili, finely sliced
3 cloves Garlic cloves, pounded or pressed
2 tablespoons Freshly squeezed lime juice
1 tablespoon Fish sauce
4 tablespoons Sesame seeds, lightly toasted
½ teaspoon Sea salt
4 tablespoons Virginia-style roasted peanuts, chopped
Directions
Prepare the pomelo by cutting away the thick rind and white pith. Using a small knife, carefully segment the pomelo over a bowl to catch the juice, separating each pale segment from the membranes. Set the segments aside and reserve any pomelo juice for the dressing.
Peel and slice the green mango into thin matchstick strips. Peel the carrot and cut it into thin matchstick strips. Slice the cucumber lengthwise, scoop out the seeds with a spoon, and cut into thin matchstick strips. Place all vegetable strips in a large bowl and refrigerate.
Coarsely chop the Thai basil, rau ram, spearmint, and cilantro. If using kaffir lime leaves, slice them very thinly. Add all herbs to the bowl with the vegetables and return to the refrigerator.
Prepare the dressing by combining the finely sliced Thai bird chili and pounded garlic in a small bowl. Add the freshly squeezed lime juice, reserved pomelo juice if available, and fish sauce. Stir well to combine. Taste and adjust seasonings as needed.
Remove excess moisture from the scallops by patting them dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the peanut oil in a large skillet over high heat until shimmering. Carefully add the scallops to the hot oil, placing them in a single layer without crowding. Sear for 2 to 3 minutes on the first side until golden brown.
Flip each scallop carefully and sear the second side for another 1 to 2 minutes, until the internal temperature reaches 145°F. The scallops should be just cooked through. Transfer to a cutting board and let cool slightly before adding to the salad.
Remove the chilled vegetables and herbs from the refrigerator. Add the pomelo segments and the slightly cooled scallops to the bowl with the vegetables and herbs.
Pour the prepared dressing over the salad and gently toss to combine all ingredients, taking care not to break apart the pomelo segments or scallops.
Divide the salad among six serving bowls. In a small bowl, combine the toasted sesame seeds and sea salt. Sprinkle the sesame seed mixture and chopped roasted peanuts over each serving and serve immediately.
