Good recipe for a quick meal with some striking flavors. As always with scallops, especially when searing them, try to get the "dry" packed ones (that aren't injected with a chemical, think it is a phosphate). The chemical is harmless enough but it makes it hold water and makes it hard to sear. You can find these at whole foods and costco among other places.
Seared Sea Scallops on Asian Slaw
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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
- 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.
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