Look for pretoasted sesame seeds in Asian markets. Serve this with quick-cooking rice tossed with edamame.
4 cups thinly sliced napa cabbage (about 1 small head)
1/2 cup thinly sliced radishes (about 6 small)
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil, divided
1/8 teaspoon crushed red pepper
16 large sea scallops (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons sesame seeds, toasted
How to Make It
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; cook 3 minutes on each side or until done. Arrange 1 cup cabbage mixture on each of 4 plates; top each serving with 4 scallops. Drizzle each serving with 1 tablespoon vinegar mixture; sprinkle each serving with 1/2 teaspoon sesame seeds. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.