Best 6 Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw Recipes

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If you're looking for a light and refreshing dish that is also full of flavor, glazed sea scallops with wilted napa cabbage coleslaw is the perfect recipe for you. This dish is perfect for a summer meal, as it is light and refreshing, but it is also hearty enough to satisfy your hunger. The scallops are cooked to perfection and glazed with a sweet and tangy sauce, while the coleslaw is made with fresh napa cabbage, carrots, and red onion and dressed with a light vinaigrette. This dish is sure to please everyone at your table, and it is easy to make, so you can have it on the table in no time.

Let's cook with our recipes!

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE COLESLAW



Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw image

Make and share this Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons soy sauce
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon sesame oil
3 cups thinly sliced napa cabbage
1 medium carrot, shredded
1 scallion, thinly sliced
1/2 lb sea scallops
salt and pepper, to taste
scallion top, for garnish

Steps:

  • In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
  • In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.
  • Remove tough muscles from side of each scallop if necessary.
  • Pat scallops dry with paper towels and season with salt and pepper.
  • 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 sauté scallops until golden and cooked through, about 2 minutes on each side.
  • Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.
  • Add glaze to scallops and toss to coat well.
  • 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.
  • Season slaw with salt and pepper.
  • Serve slaw topped with scallops and garnished with scallion greens.

Nutrition Facts : Calories 319.4, Fat 21.5, SaturatedFat 3, Cholesterol 37.5, Sodium 467.2, Carbohydrate 11.1, Fiber 2.5, Sugar 4.3, Protein 21.3

SCALLOPS WITH CABBAGE AND CAPERS



Scallops with Cabbage and Capers image

Provided by Food Network Kitchen

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

8 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 head light-green cabbage, sliced
Kosher salt
1 cup low-sodium chicken broth
1 1/4 pounds sea scallops
Freshly ground pepper
1 to 2 tablespoons capers, rinsed if packed in salt
1/4 cup golden raisins
3 tablespoons cider vinegar
1/2 cup roughly chopped fresh parsley

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
  • Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
  • Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
  • Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
  • Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW



Glazed Sea Scallops with Wilted Napa Cabbage Slaw image

Categories     Sauté     Quick & Easy     Scallop     Cabbage     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 1/2 teaspoons soy sauce
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon Asian sesame oil
3 cups thinly sliced Napa cabbage
1 medium carrot, shredded
1 scallion, sliced thin
1/2 pound sea scallops
Garnish: thinly sliced scallion greens

Steps:

  • In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
  • In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
  • Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. 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 sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
  • Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
  • Serve slaw topped with scallops and garnished with scallion greens.

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g

SEARED SCALLOPS WITH CABBAGE AND LEEKS



Seared Scallops with Cabbage and Leeks image

Protein-rich sea scallops make this main dish satisfying and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

3 tablespoons olive oil
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well
1 pound green cabbage (about 1/2 medium head), halved lengthwise, cored, and thinly sliced crosswise
1/3 cup homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 large sea scallops (about 1 pound), tough side muscles removed
Lemon slices, for garnish

Steps:

  • Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
  • Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
  • Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.

Nutrition Facts : Calories 238 g, Cholesterol 37 g, Fat 11 g, Fiber 1 g, Protein 20 g, Sodium 461 g

SEARED SCALLOPS WITH CABBAGE AND LEEKS



Seared Scallops With Cabbage and Leeks image

Make and share this Seared Scallops With Cabbage and Leeks recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head)
1/3 cup low sodium chicken broth
coarse salt
fresh ground pepper
12 large sea scallops, tough side muscles removed (about 1 pound)
sliced lemon (to garnish)

Steps:

  • Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
  • Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
  • Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
  • Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
  • Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

Nutrition Facts : Calories 165.7, Fat 10.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 207.5, Carbohydrate 11.4, Fiber 3.2, Sugar 4.5, Protein 7.6

Tips:

  • Use fresh, high-quality scallops. Fresh scallops should be firm and white, with no brown or black spots.
  • Sear the scallops properly. Searing the scallops quickly over high heat will help to caramelize the outside and keep the inside tender and juicy.
  • Don't overcook the scallops. Scallops are very delicate and can easily be overcooked. Cook them just until they are opaque throughout, about 2-3 minutes per side.
  • Make sure the glaze is thick enough. The glaze should be thick enough to coat the scallops evenly. If it is too thin, it will not adhere to the scallops.
  • Serve the scallops immediately. Scallops are best served immediately after they are cooked, while they are still hot and juicy.

Conclusion:

Glazed sea scallops with wilted napa cabbage coleslaw is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared until golden brown and then glazed with a sweet and tangy sauce. The wilted napa cabbage coleslaw is a light and refreshing side dish that complements the scallops perfectly. This dish is sure to impress your guests.

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