American

Grilled Sea Scallops with Sambal Ginger Mayo and Slaw

Name: Grilled Sea Scallops with Sambal Ginger Mayo and Slaw
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 6 teaspoons sambal; 2 teaspoons toasted sesame oil; 2 teaspoons grated ginger root; 2 cloves garlic (minced); 1 teaspoon rice vinegar; 2 cups shredded green cabbage; 2 cups shredded red cabbage; 1 large carrot (grated); 2 tablespoons chopped mint leaves; 2 tablespoons chopped cilantro leaves; 2 tablespoons rice wine vinegar; 1 teaspoon caraway seeds; Kosher salt and freshly ground black pepper; 1 pound uncooked sea scallops; Kosher salt; canola cooking spray; 2 cups short-grain brown rice

Golden-seared scallops meet the bright heat of sambal and warming ginger in a silky mayo that perfectly complements crisp, colorful cabbage slaw. A restaurant-worthy dish that transforms weeknight dinner into something truly special, with Asian-inspired flavors that dance beautifully to...

By Chef Laura Bonicelli

cabbagecarawary

Prep Time

20 min

Cook Time

8 min

Total Time

28 min

Servings

4 servings

Ingredients

1/2 cupmayonnaise
6 teaspoonssambal
2 teaspoonstoasted sesame oil
2 teaspoonsgrated ginger root
2 clovesgarlic (minced)
1 teaspoonrice vinegar
2 cupsshredded green cabbage
2 cupsshredded red cabbage
1 large carrot (grated)
2 tablespoonschopped mint leaves
2 tablespoonschopped cilantro leaves
2 tablespoonsrice wine vinegar
1 teaspooncaraway seeds
Kosher salt and freshly ground black pepper
1 pounduncooked sea scallops
Kosher salt
canola cooking spray
2 cupsshort-grain brown rice

Nutrition Facts

Per Serving (serves 4 servings)

Calories561

Total Fat12g

Cholesterol32mg

Sodium687mg

Total Carbohydrates90g

Dietary Fiber6g

Sugars5g

Protein23g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Combine the mayo, sambal, oil, ginger, garlic, and vinegar in a small bowl.
2
In a medium-sized bowl, toss both cabbages, the carrot, and herbs with the vinegar. Season with salt and pepper and divide the mixture between four plates.
3
Spray the sea scallops with cooking spray and sprinkle with salt. Coat a heavy skillet or grill pan with cooking spray and heat over high heat. Cook the scallops for 2 to on one side until visibly cooked halfway through and grill marks or browning is evident. Flip the scallops and cook for an additional 2 to .
4
Divide the rice between four plates. Top with the slaw and Serve the scallops on top of the slaw; drizzle with mayo.

Chef's Notes

I usually soak the scallops in milk for at least 15 minutes to remove any fishy taste.