Glazed Sea Scallops With Wilted Napa Cabbage Slaw

Directions

1. In a small bowl whisk together soy sauce, vinegar, sugar, 1 1/2 Tbsp. extra virgin olive oil, sesame oil, and salt and pepper to taste.
2. In a bowl toss cabbage, carrot, and scallion with 2 Tbsp. soy sauce mix.
3. Remove tough muscle 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 sufficient to hold scallops in one layer heat remaining 1/2 Tbsp. extra virgin olive oil over moderately high heat till warm but not smoking and saute/fry scallops till golden brown and cooked through, about 2 min on each side. Transfer scallops to a bowl. Add in remaining soy sauce mix to skillet and boil till reduced to a glaze. Add in glaze to scallops and toss to coat well. Keep scallops hot.
4. Add in slaw to skillet and cook over moderately high heat, stirring, just till cabbage is wilted, 1 to 2 min. Season slaw with salt and pepper.
5. Serve slaw topped with scallops and garnished with sc allion greens.
6. Yield: 2 serving