Seared Sea Scallops on Asian Slaw

Name: Seared Sea Scallops on Asian Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons crushed red pepper; 2 teaspoons dark sesame oil, divided; 2 Tbsps low-sodium soy sauce; 946 milliliters thinly sliced napa cabbage (about 1 small head); 118 milliliters thinly sliced radishes (about 6 small); 2 Tbsps rice vinegar; 0 teaspoons salt; 680 grams 16 large sea scallops (about; 2 teaspoons sesame seeds, toasted

Seared Sea Scallops on Asian Slaw is a gluten free, fodmap friendly, and vegan recipe with 4 servings. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 34 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up pepper, soy sauce, sesame seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine cabbage and radishes in a large bowl; set aside.

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Radish

Cabbage

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Bowl

Combine rice vinegar, soy sauce, 1 teaspoon oil, and red pepper, stirring well with a whisk.

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Rice Vinegar

Red Pepper

Soy Sauce

Cooking Oil

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Whisk

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle scallops with salt and black pepper.

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Salt And Pepper

Scallops

Add scallops to pan; cook 3 minutes on each side or until done. Arrange 1 cup cabbage mixture on each of 4 plates; top each serving with 4 scallops.

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Scallops

Cabbage

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Frying Pan

Drizzle each serving with 1 tablespoon vinegar mixture; sprinkle each serving with 1/2 teaspoon sesame seeds.

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Sesame Seeds

Vinegar

Serve immediately.

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Bowl

Whisk

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 0teaspoons

crushed red pepper 2teaspoons

dark sesame oil, divided 2Tbsps

low-sodium soy sauce 946milliliters

thinly sliced napa cabbage (about 1 small head)118milliliters

thinly sliced radishes (about 6 small)2Tbsps

rice vinegar 0teaspoons

salt 680grams

16 large sea scallops (about 2teaspoons

sesame seeds, toasted

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.