Hot Scallop Slaw Recipe

Name: Hot Scallop Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons soy sauce; 1 ½ tablespoons white wine vinegar; ½ teaspoon sugar; 1 ½ tablespoons olive oil; 1 tablespoon sesame oil; salt; pepper; 3 cups napa cabbage, thinly sliced; 1 medium carrot, shredded; 1 scallion, thinly sliced. tops reserved for garnish; ½ tablespoon olive oil; 12 lb sea scallops

Servings: persons

1 ½ teaspoons soy sauce
1 ½ tablespoons white wine vinegar
½ teaspoon sugar
1 ½ tablespoons olive oil
1 tablespoon sesame oil
salt
pepper
3 cups napa cabbage, thinly sliced
1 medium carrot, shredded
1 scallion, thinly sliced. tops reserved for garnish
½ tablespoon olive oil
12 lb sea scallops

1
In small bowl, whisk together soy sauce, vinegar,sugar, 1-1/2 T olive oil, sesame oil and salt & pepper to taste.
2
In another bowl, toss the cabbage, carrot and scallion w/ 2 T of the soy mix.
3
Pat scallops dry and season w/ salt & pepper.
4
In heavy skillet, heat 1/2 T olive oil to hot but not smoking.
5
Saute scallops until golden.
6
Transfer scallops to bowl & add remaining soy mix to skillet & boil until reduced to a glaze.
7
Add glaze to scallops & toss to coat.
8
Keep scallops warm.
9
Add slaw to skillet & cook over moderately high heat until cabbage is wilted, 1 to 2 minutes.
10
Season slaw with salt & pepper if desired.
11
Serve slaw topped with scallops & scallion tops as garnish.

112

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 ½ teaspoons soy sauce, 1 ½ tablespoons white wine vinegar, ½ teaspoon sugar, 1 ½ tablespoons olive oil, and more.

Yes, Hot Scallop Slaw 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.

Hot Scallop Slaw

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