Scallops with Cilantro Sauce and Asian Slaw
['1 large carrot, cut into julienne', '1/3 lb daikon radish, peeled and cut into julienne', '1 unpeeled Granny Smith apple, cut into julienne', '1 scallion, cut into julienne (with a knife)', '3 tablespoons rice vinegar (not seasoned)', '1 1/2 tablespoons sugar', '1 teaspoon salt', '1/2 cup finely chopped fresh cilantro', '3 tablespoons fresh lime juice', '1 to 2 teaspoons minced fresh serrano chile', '1 teaspoon Asian fish sauce', '1/4 cup vegetable oil', '1 1/2 lb sea scallops, tough muscle discarded from each', 'an adjustable-blade slicer with julienne blade']
Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.
Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
Pat scallops dry. Sprinkle with remaining 1/2 teaspoon salt. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.
Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
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