Seared Sea Scallops on Asian Slaw

Seared Sea Scallops on Asian Slaw
Photo by Beau Gustafson

Ingredients

  • 2 teaspoons sesame seeds, toasted
  • 2 teaspoons dark sesame oil, divided
  • 4 cups thinly sliced napa cabbage (about 1 small head)
  • 4 cups thinly sliced napa cabbage (about 1 small head)
  • 16 large sea scallops (about 1 1/2 pounds)
  • 2 tablespoons low-sodium soy sauce
  • ¼ teaspoon freshly ground black pepper
  • + 13 more ingredients
    • 2 tablespoons rice vinegar
    • 1/8 teaspoon crushed red pepper
    • ¼ teaspoon freshly ground black pepper
    • ½ cup thinly sliced radishes (about 6 small)
    • 1/8 teaspoon crushed red pepper
    • ½ cup thinly sliced radishes (about 6 small)
    • ¼ teaspoon salt
    • 2 tablespoons rice vinegar
    • ¼ teaspoon salt
    • 2 tablespoons low-sodium soy sauce
    • 2 teaspoons dark sesame oil, divided
    • 2 teaspoons sesame seeds, toasted
    • 16 large sea scallops (about 1 1/2 pounds)

Combine cabbage and radishes in a large bowl; set aside. Combine rice vinegar, soy sauce, 1 teaspoon oil, and red pepper, stirring well with a whisk. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and black pepper. Add scallops to pan;...

View full recipe at My Recipes

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