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

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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


  • 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


  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.
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