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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I am making this recipe tonight for the first time. I am not sure where I got it, but found a copy in my handwriting so I thought I'd upload it to make it easier to read. Sounds like it should be pretty tasty and even somewhat healthy. Ingredients:
1 1/2 teaspoons soy sauce |
1 1/2 tablespoons white wine vinegar |
1/2 teaspoon sugar |
1 1/2 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 |
1/2 tablespoon olive oil |
1/2 lb sea scallops |
Directions:
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. Saute scallops until golden.
5. Transfer scallops to bowl & add remaining soy mix to skillet & boil until reduced to a glaze.
6. Add glaze to scallops & toss to coat. Keep scallops warm.
7. Add slaw to skillet & cook over moderately high heat until cabbage is wilted, 1 to 2 minutes.
8. Season slaw with salt & pepper if desired.
9. Serve slaw topped with scallops & scallion tops as garnish.
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