Seared Sea Scallops on Asian Slaw

Seared Sea Scallops on Asian Slaw Recipe
Beau Gustafson
Look for pretoasted sesame seeds in Asian markets. Serve this with quick-cooking rice tossed with edamame.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 135
Caloriesfromfat 25 %
Fat 3.8 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 1.3 g
Protein 16.4 g
Carbohydrate 7 g
Fiber 1.3 g
Cholesterol 37 mg
Iron 0.6 mg
Sodium 597 mg
Calcium 78 mg


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


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.


August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note