Name: Seared scallops with mixed cabbage salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 32 scallops, roe removed; 2 lebanese cucumbers; 3 cup (240g) finely shredded red cabbage; 2 cup (160g) finely shredded savoy cabbage; 1/2 cup coarsely chopped fresh chives; 2 tablespoon toasted sesame seeds; 2 tablespoon soy sauce; 2 tablespoon lemon juice; 2 teaspoon sesame oil; 1 tablespoon honey; 1 clove garlic, crushed; 1/4 cup (60ml) peanut oil

Ingredients

32 scallops, roe removed

2 lebanese cucumbers

3 cup (240g) finely shredded red cabbage

2 cup (160g) finely shredded savoy cabbage

1/2 cup coarsely chopped fresh chives

2 tablespoon toasted sesame seeds

2 tablespoon soy sauce

2 tablespoon lemon juice

2 teaspoon sesame oil

1 tablespoon honey

1 clove garlic, crushed

1/4 cup (60ml) peanut oil

Method

1.Make honey soy dressing; place ingredients in screw-top jar; shake well.

2.Sear scallops in large heated oiled frying pan, in batches, until browned both sides and cooked as desired.

3.Using vegetable peeler, slice cucumbers into ribbons. Place cucumber in large bowl with cabbages, chives, seeds and three-quarters of the dressing; toss gently to combine.

4.Divide salad among serving plates; top with scallops, drizzle with remaining dressing.

For this recipe, you need approximately half a medium red cabbage and a quarter of a medium savoy cabbage.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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