Beau Gustafson
4 servings

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

How to Make It

Step 1

Combine cabbage and radishes in a large bowl; set aside.

Step 2

Combine rice vinegar, soy sauce, 1 teaspoon oil, and red pepper, stirring well with a whisk.

Step 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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Ratings & Reviews

CherylT's Review

May 26, 2014

mquattromani's Review

March 03, 2012
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.