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.