Hot Scallop Slaw

• 1 12 teaspoons soy sauce
• 1 12 tablespoons white wine vinegar
• 12 teaspoon sugar
• 1 12 tablespoons olive oil
• 1 tablespoon sesame oil
• salt
• pepper
• 3 cups napa cabbage, thinly sliced
• 1 medium carrot, shredded
• 1 scallion, thinly sliced. tops reserved for garnish
• 12 tablespoon olive oil
• 12 lb sea scallops

1. In small bowl, whisk together soy sauce, vinegar,sugar, 1-1/2 T olive oil, sesame oil and salt & pepper to taste.
2. In another bowl, toss the cabbage, carrot and scallion w/ 2 T of the soy mix.
3. Pat scallops dry and season w/ salt & pepper.
4. In heavy skillet, heat 1/2 T olive oil to hot but not smoking.
5. Saute scallops until golden.
6. Transfer scallops to bowl & add remaining soy mix to skillet & boil until reduced to a glaze.
7. Add glaze to scallops & toss to coat.
8. Keep scallops warm.
9. Add slaw to skillet & cook over moderately high heat until cabbage is wilted, 1 to 2 minutes.
10. Season slaw with salt & pepper if desired.
11. Serve slaw topped with scallops & scallion tops as garnish.

soy sauce, white wine vinegar, sugar, olive oil, sesame oil, salt, pepper, cabbage, carrot, scallion, olive oil, scallops

Taken from www.food.com/recipe/hot-scallop-slaw-452921 (may not work)