Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw

1. 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. 2

   In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.

3. 3

   Remove tough muscles from side of each scallop if necessary.

4. 4

   Pat scallops dry with paper towels and season with salt and pepper.

5. 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 saute scallops until golden and cooked through, about 2 minutes on each side.

6. 6

   Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.

7. 7

   Add glaze to scallops and toss to coat well.

8. 8

   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.

9. 9

   Season slaw with salt and pepper.

10. 10

    Serve slaw topped with scallops and garnished with scallion greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.