Grilled Scallops with Cabbage

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced shallots and cook for 4-5 minutes until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate and set aside.

   Tip: Cook shallots slowly to achieve maximum crispiness without burning.

2. 2

   In the same skillet, add another tablespoon of oil and sauté minced ginger and garlic for 1 minute until fragrant. Add both green and red cabbage, stirring constantly for 8-10 minutes until softened and lightly caramelized.

   Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.

3. 3

   Drizzle the cabbage with rice vinegar and honey, tossing gently to combine. Season with half the salt and pepper. Transfer to a serving platter and keep warm.

4. 4

   In a small bowl, whisk together lemon juice, remaining 2 tablespoons of olive oil, and remaining salt and pepper to create the dressing.

5. 5

   Pat the scallops completely dry and season both sides generously with salt and pepper. Heat a cast-iron skillet or grill pan over high heat until smoking hot.

   Tip: Dry scallops are essential for achieving a golden crust without steaming.

6. 6

   Place scallops in the hot pan, working in batches to avoid crowding. Cook for 2-3 minutes per side without moving them, until they develop a golden-brown crust and are just cooked through.

   Tip: Resist the urge to move the scallops; stillness creates the perfect sear.

7. 7

   Pour the lemon-ginger dressing over the warm cabbage mixture and toss gently to coat evenly.

8. 8

   Arrange the dressed cabbage on individual plates, top with grilled scallops, and garnish with crispy shallots and sesame seeds. Serve immediately while scallops are warm.

   Tip: Serve right away to keep the scallops tender and the shallots crispy.