Seared Sesame Scallops and Teriyaki Steak with Sear

Name: Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 inches ginger root, grated; 1/4 cup teriyaki sauce; 4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick; 1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick); Vegetable oil, for drizzling plus 3 tablespoons; 12 sea scallops; 4 to 5 tablespoons toasted sesame seeds; 4 to 5 tablespoons chopped chives; Salt and freshly ground black pepper; 2 teaspoons toasted sesame oil; 1 small napa cabbage chopped into 1 1/2-inch dice; 1 red onion, quartered and thinly sliced; 3 to 4 cloves garlic, grated; 1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces; 1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste; 3 tablespoons rice wine vinegar; 2 limes, zested and juiced; 3 tablespoons freshly chopped cilantro leaves

Servings: persons

2 inches ginger root, grated
1/4 cup teriyaki sauce
4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick
1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil, for drizzling plus 3 tablespoons
12 sea scallops
4 to 5 tablespoons toasted sesame seeds
4 to 5 tablespoons chopped chives
Salt and freshly ground black pepper
2 teaspoons toasted sesame oil
1 small napa cabbage chopped into 1 1/2-inch dice
1 red onion, quartered and thinly sliced
3 to 4 cloves garlic, grated
1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces
1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
3 tablespoons rice wine vinegar
2 limes, zested and juiced
3 tablespoons freshly chopped cilantro leaves

1
Combine the ginger and teriyaki in a shallow dish.
2
Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
3
Heat a cast iron skillet over high heat.
4
Wipe pan with a thin layer of vegetable oil.
5
Pat scallops dry.
6
Combine the sesame and chives and roll the sides of the scallops in the mixture.
7
Season the scallops with salt and pepper.
8
Sear scallops and cook 2 to 3 minutes on each side to caramelize them.
9
Remove scallops to a plate and drizzle with sesame oil and serve.
10
Heat a large skillet with a couple tablespoons vegetable oil over high heat.
11
Add steaks and cook 4 minutes on each side for medium rare.
12
Remove and let steaks set 5 minutes.
13
Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
14
Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

1049

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 18 ingredients. The key ingredients include: 2 inches ginger root, grated, 1/4 cup teriyaki sauce, 4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick, 1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick), and more.

Yes, Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions