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

Grilled Sea Scallops with Sambal Ginger Mayo and Slaw is an elegant celebration of color and flavor.

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.