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Monday, June 13, 2011

What's Cookin?: (Meatless Monday) Seared Scallops and Peanut Sauce Asian Coleslaw

Since my Chinese cabbage bolted, I've had an abundance of greens to use up. This is a great recipe to use up cabbage and other garden goodies. I used Chinese cabbage, carrots and cucumbers in my salad. Feel free to use regular green or red cabbage, bell peppers, green onions or any combination. Be creative!

This is a great salad for summer get togethers or a picnic. Dress your salad just before serving. The sesame seeds and almonds give this salad just the right amount of crunch. You could also use fried won ton chips for a fun twist. The flavors of the dressing are delicious!

Seared Scallops and Peanut Sauce Asian Coleslaw
Serves: 4-6


1 head napa cabbage (Chinese cabbage), thinly sliced (about 4 cups)
2 carrots, peeled and shredded
1/2 English or Japanese cucumber, peeled and julienned
2 Tbsp. toasted sesame seeds
1/2 c. toasted almonds
3 Tbsp. rice wine vinegar
3 Tbsp. vegetable oil
2 1/2 Tbsp. creamy peanut butter
2 Tbsp. soy sauce
2 Tbsp. brown sugar, packed
1 Tbsp. minced fresh ginger root, about 1/2 inch
1-2 cloves garlic, minced
1 lb. sea scallops
2 tsp. unsalted butter
2 tsp. olive oil
sea salt
fresh ground black pepper

1) In a medium bowl, whisk together the rice wine vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic. Taste the dressing and adjust if needed. Set aside.

2) In a large bowl, mix the Chinese cabbage, carrots and cucumber. Toss in sesame seeds and almonds. Toss with the peanut butter mixture just before serving. Plate up some of the salad and set aside.

3) Rinse scallops with cold water. Pat dry (make sure the scallops are thoroughly dry). Salt and pepper one side of the scallops.

4) Heat a 12-14 inch pan on high heat. Add olive oil and butter to the pan. When the pan begins to smoke, gently add the scallops (salt and pepper side down). Be sure the scallops are not touching each other and don't overcrowd the pan.

5) Sear the scallops for about 1 1/2 minutes on one side. Salt and pepper the other side of the scallops. Flip scallops and sear the other side for 1 1/2 minutes. The scallops should have a 1/4 inch golden crust on each side while still being translucent in the center. Remove from the pan when done.

6) Place scallops on salad and serve immediately.

4 comments:

thyme2garden said...

Looks fantastic! I'm always on the lookout for good salad/slaw dressing. We normally only buy crunch peanut butter, but maybe I need to keep some creamy kind for occasions like this!

~Holly~ said...

I loved the flavors of this dressing. If you only have chunky peanut butter, use it! It'll give you a nice texture and crunch.

Charmcitybalconygarden said...

It looks delicious! You have some great recipes!!

~Holly~ said...

charmcitybalconygarden: Thanks!! I love to try new recipes! This one is a keeper!!