Recipe Library
Seared Scallops with Green Goddess Slaw
Seared scallops deliver a sweet, caramelized sear that melts against the tongue, while the crisp slaw of cabbage, snow peas, carrots, and radishes glistens under a silky avocado-buttermilk dressing fragrant with parsley, chives, and lemon.
- Total
- 24 min
- Prep
- 20 min
- Cook
- 4 min
- Serves
- 4
Nutrition per Serving
- Calories
- 296
- Protein
- 20g
- Carbs
- 25g
- Fat
- 13g
- Fiber
- 8g
- Sugar
- 10g
- Sodium
- 724mg
Ingredients
- 1 avocado
- 3/4 cup buttermilk
- 1/4 cup nonfat plain yogurt
- 1/2 cup chopped fresh parsley
- 2 tbsp chopped fresh chives
- 3 tbsp lemon juice
- 1/4 tsp salt, divided
- 6 cup shredded napa cabbage
- 2 cup thinly sliced snow peas
- 2 cup matchstick-cut carrots
- 1 cup thinly sliced radishes
- 1 tbsp canola oil
- 1 lb dry sea scallops, side muscle removed (see Tip)
- 1/4 tsp ground pepper
Instructions
- Combine avocado, buttermilk, yogurt, parsley, chives, lemon juice and 1/8 teaspoon salt in a blender. Blend on high until smooth. Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat.
- Heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry and cook until browned, 1 to 2 minutes per side. Top the slaw with the scallops and sprinkle with pepper and the remaining 1/8 teaspoon salt.