40 min
4
servings
Ingredients
1
lb
scallops
(small to medium)
salt
black pepper
Asian-style sesame dressing
2
tsp
canola oil
5
cup
Chinese cabbage
(shredded)
5
cup
romaine lettuce
(chopped)
5
radishes
(thinly sliced)
1 1/2
cup
carrots
(shredded)
1
cup
edamame
(cooked, shelled)
1/3
cup
fresh cilantro
(chopped)
1/3
cup
fresh mint leaves
(rough torn)
green onion
(thinly sliced)
Prep Time:
25 min
Cooking Time:
15 min
Total Time:
40 min
Instructions
Place the scallops into a small bowl and season lightly with salt and pepper. Toss with a large drizzle of Asian-style dressing.
Heat a large pan on medium high and add the canola oil. Sear the scallops for about 3½ minutes per side, being careful not to crowd them in the pan so they brown nicely. Set aside to cool.
In a large bowl, toss the washed Chinese cabbage, romaine lettuce, radishes, carrots, edamame, cilantro and mint together and lightly season with the dressing; do not over dress.
Divide the greens into serving bowls and top each salad serving with a few scallops; garnish with sliced green onion.