Seared scallops with mixed cabbage salad

Nutty sesame, sweet scallops and crisp cabbage salad make a delightful combination.

  • 25 mins cooking
  • Serves 4
  • Print


Seared scallops with mixed cabbage salad
  • 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


Seared scallops with mixed cabbage salad
  • 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.

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