Seared Sea Scallops on Asian Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Look for pretoasted sesame seeds in Asian markets. Serve this with quick-cooking rice tossed with edamame. 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 |
Directions:
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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