Glazed Sea Scallops With Wilted Napa Cabbage Slaw Recipes

NAPA CABBAGE SLAW

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

SEARED SEA SCALLOPS WITH BANYULS VINEGAR AND CHICORY SLAW

Steps:

• Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper.
• Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30 minutes before using. Place damp kitchen towel over slaw and chill.)
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet and cook until golden and just opaque in center, about 1 1/2 minutes per side.
• Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallops atop slaw on each plate. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoons water. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices. Drizzle juices over scallops.
• *Banyuls vinegar is a rich, oak-aged vingear (made from the naturally sweet wine of the same name) from the south of France. It can be found at specialty foods stores and online at chefshop.com.

BALSAMIC-GLAZED SEA SCALLOPS

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.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE COLESLAW

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.

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.

SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW

Steps:

• Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
• Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
• Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
• Flip the scallops and cook until opaque, about 2 more minutes.
• Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.

NAPA CABBAGE SLAW

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

NAPA CABBAGE SLAW

Steps:

• Mix and enjoy.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Steps:

• Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
• Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.