Asian Cole Slaw with Seared Scallops Recipe

Name: Asian Cole Slaw with Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup Chinese pea pods, trimmed; 2 cups finely sliced savoy cabbage; 2 cup mung bean sprouts; 1/2 small red bell pepper, sliced; 1 small pickling cucumber, quartered, sliced; 1 green onion, sliced; 2 tablespoons chopped fresh cilantro; Ginger Dressing; 14 sea scallops; 1 teaspoon soy sauce; 2 teaspoons vegetable oil

Servings: persons

1
Place pea pods in heavy small skillet.
2
Add enough water to cover pea pods.
3
Boil 30 seconds.
4
Drain.
5
Rinse under cold water to cool.
6
Drain and pat dry.
7
Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro and pea pods in medium bowl.
8
Add dressing and toss well.
9
(Can be prepared 2 hours ahead.
10
Refrigerate.)
11
Divide cole slaw between plates, mounding slightly in center.
12
Combine scallops and soy sauce in small bowl.
13
Heat oil in heavy medium skillet over high heat until almost smoking.
14
Add scallops to skillet and cook 30 seconds.
15
Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer.
16
Divide scallops between plates, arranging decoratively around coleslaw.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup Chinese pea pods, trimmed, 2 cups finely sliced savoy cabbage, 2 cup mung bean sprouts, 1/2 small red bell pepper, sliced, and more.

Yes, Asian Cole Slaw with Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Cole Slaw with Seared Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions