Prep 20 mins
Cook 0 mins
This recipe comes from the Ohana Seafood Market in Washington state.
- 1 1⁄2 teaspoons soy sauce
- 1 1⁄2 tablespoons white wine vinegar
- 1⁄2 teaspoon sugar
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 3 cups thinly sliced napa cabbage
- 1 medium carrot, shredded
- 1 scallion, thinly sliced
- 1⁄2 lb sea scallops
- salt and pepper, to taste
- scallion top, for garnish
- In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
- In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.
- Remove tough muscles from side of each scallop if necessary.
- Pat scallops dry with paper towels and season with salt and pepper.
- 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.
- Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.
- Add glaze to scallops and toss to coat well.
- Remove scallops and keep warm then add the slaw to the skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes.
- Season slaw with salt and pepper.
- Serve slaw topped with scallops and garnished with scallion greens.