Becci Tomasek

Asian Slaw with Garlic Seared Scallops

Becci Tomasek
Asian Slaw with Garlic Seared Scallops

1/4 head of red cabbage sliced very thin ( about 3 cups)

1/4 head savory cabbage ( about 2 cups)

3 medium sized carrots julienned

1 cup of snow peas julienned

half of red, orange or yellow bell pepper julienned

4-5 green onions sliced thin on a bias

1/4 cup of loosely packed torn cilantro

1/4 cup of loosely packed torn Thai or purple basil

1/2 cup lightly salted and roasted Peanuts

1/2 cup Chow Mein noodles


2 Tablespoons peanut oil

2 teaspoons sesame oil

2 Tablespoons rice wine vinegar
2 teaspoons of soy sauce

1 teaspoon of brown sugar

juice of one lime

1 teaspoon of fresh ginger, minced and smashed into a paste

2 cloves of garlic minced and smashed into a paste

Toss veggies in a large bowl

In a small bowl whisk all dressing ingredients together vigorously until well blended and pour over veggies. Toss to coat and add salt and pepper to taste


1 Lb Sea Scallops

1 Lemon

Salt and Pepper

Olive Oil

1 Tbsp Butter

Using a paper towel, pat dry Scallops and season with salt and pepper. In a skillet, add the butter and oil over high heat. Once the butter mixture begins to smoke, add the scallops, making sure they are not touching. Sear scallops for 2 minutes each side (1.5 minutes if the scallops are on the small side.)-Not touching them or moving while they are searing.The scallop should have a nice golden crust on each side and be translucent in the center. Place the desired number of scallops over the slaw , garnish with lemon wedges and serve immediately. I also served this dish with a small portion of glass noodles. You can also serve with jasmine rice or nothing else at all. Enjoy.