Seared Sea Scallops on Asian Slaw

Beau Gustafson

Look for pretoasted sesame seeds in Asian markets. Serve this with quick-cooking rice tossed with edamame.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 25%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.4g
  • Carbohydrate: 7g
  • Fiber: 1.3g
  • Cholesterol: 37mg
  • Iron: 0.6mg
  • Sodium: 597mg
  • Calcium: 78mg

Ingredients

  • 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

Preparation

  1. Combine cabbage and radishes in a large bowl; set aside.
  2. Combine rice vinegar, soy sauce, 1 teaspoon oil, and red pepper, stirring well with a whisk.
  3. 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.
My Notes

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

Add Note

Seared Sea Scallops on Asian Slaw Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy