Seared Sea Scallops on Asian Slaw

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.