GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW
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.
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James Bigo
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the combination of the sweet glaze and the tangy slaw.
jordan gardiner
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover scallops.
xola welcome
[email protected]This is a great recipe for a special occasion. The scallops are elegant and the slaw is a nice touch.
Veronica Gonzalez
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved the scallops and the slaw.
Tok Tika TV
[email protected]I'm not a big fan of seafood, but I really enjoyed these scallops. They were cooked perfectly and the glaze was delicious.
Efrata Merage
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the combination of the sweet glaze and the tangy slaw.
Sajjad Fiaz
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover cabbage.
Sonaldo Alli
[email protected]This is one of my favorite seafood dishes. The scallops are always cooked perfectly and the slaw is always fresh and flavorful.
Mckinley Palmisano
[email protected]I'm definitely going to be making this dish again. It's a great way to impress your friends and family.
Golden Boy
[email protected]I served this dish with a side of jasmine rice and it was the perfect meal.
Isabel Cano
[email protected]I added a bit of Sriracha to the glaze for a little extra spice. It was delicious!
Ayesha Chaudhary
[email protected]I didn't have any napa cabbage, so I used regular green cabbage instead. It still turned out really well.
Mahinda Kapuwaththa
[email protected]I made this dish exactly as the recipe said and it turned out great. The scallops were tender and juicy, and the slaw was a perfect complement.
Mian Iqbal
[email protected]This dish is a bit time-consuming to make, but it's worth it. The scallops are cooked to perfection and the slaw is incredibly flavorful.
Ibrar Raja
[email protected]I'm not usually a fan of scallops, but I really enjoyed these. The glaze was delicious and the slaw was a nice touch.
Eyuel abebe Abebe
[email protected]I made this for a dinner party and it was a huge hit. Everyone raved about the scallops and the slaw.
kala both
[email protected]This is a restaurant-quality dish that is easy to make at home. I highly recommend it.
Sha'Novia Austin
[email protected]I loved the combination of flavors in this dish. The scallops were cooked perfectly and the slaw was a great complement.
AR BAYZID BAYZID
[email protected]These scallops were amazing! The glaze was perfectly balanced and the slaw was light and refreshing. I will definitely be making this again.