Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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