Glazed Sea Scallops With Wilted Napa Cabbage Slaw
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
33
Spice
45
Sweetness
48
Sourness
35
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.5 tsps
Soy Sauce1.5 tbsps
White Wine Vinegar1 tsp
Sugar2 tbsps
Olive Oil3 cups
Napa Cabbage (thinly sliced)1 medium
Carrot (shredded)450 g
Sea ScallopsDirections:
1
In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste
2
In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture
3
Remove tough muscles from side of each scallop if necessary
4
Pat scallops dry with paper towels and season with salt and pepper
5
In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side
6
Transfer scallops to a bowl
7
Add remaining soy sauce mixture to skillet and boil until reduced to a glaze
8
Add glaze to scallops and toss to coat well
9
Keep scallops warm
10
Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes
11
Season slaw with salt and pepper
12
In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste
13
In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture
14
Remove tough muscles from side of each scallop if necessary
15
Pat scallops dry with paper towels and season with salt and pepper
16
In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side
17
Transfer scallops to a bowl
18
Add remaining soy sauce mixture to skillet and boil until reduced to a glaze
19
Add glaze to scallops and toss to coat well
20
Keep scallops warm
21
Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes
22
Season slaw with salt and pepper
23
Serve slaw topped with scallops and garnished with scallion greens
24
Serve slaw topped with scallops and garnished with scallion greens