Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 1/2 teaspoons soy sauce

　　1 1/2 tablespoons white wine vinegar

　　1/2 teaspoon sugar

　　2 tablespoons olive oil

　　1 tablespoon Asian sesame oil

　　3 cups thinly sliced Napa cabbage

　　1 medium carrot, shredded

　　1 scallion, sliced thin

　　1/2 pound sea scallops

　　Garnish: thinly sliced scallion greens

　　

Step 1

In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.

　　

Step 2

In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Serve slaw topped with scallops and garnished with scallion greens.