Photo: Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad Recipe
Ingredients
- 2 inches ginger root, grated
- 1/4 cup teriyaki sauce
- 4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick
- 1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- Vegetable oil, for drizzling plus 3 tablespoons
- 12 sea scallops
- 4 to 5 tablespoons toasted sesame seeds
- 4 to 5 tablespoons chopped chives
- Salt and freshly ground black pepper
- 2 teaspoons toasted sesame oil
- 1 small napa cabbage chopped into 1 1/2-inch dice
- 1 red onion, quartered and thinly sliced
- 3 to 4 cloves garlic, grated
- 1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces
- 1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
- 3 tablespoons rice wine vinegar
- 2 limes, zested and juiced
- 3 tablespoons freshly chopped cilantro leaves
Directions
Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.
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By wojcis
on April 17, 2011
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Steak was delicious. Cabbage was good, will use less lime in the future, also only used 1.5 tbs Asian hot chili sauce. The scallops on the other hand were not good. The sesame seeds+oil overpowered the natural flavor of the sea scallops. Scallops were an unnecessary addition to the steak and cabbage salad meal.
By shumate0818
jackson, 82
on November 28, 2010
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HOT HOT HOT HOT HOT!!!!!!!!!!!!!! I will make this again but I will change a few things. My husband and I like spicy food so I put only 1/2 of what was called for on the asian chili sauce next time I will totally omit it. It was SO spicy I could not even let my daughter eat it, we barely ate it ourselves. Next time I will cook the steak on the grill instead of the skillet.
By thepapaz_13101621
bronx, 72
on August 25, 2010
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Just tried the steak marinade and it really was delicious! It was also moist because it was cooked in a pan as opposed to the broiler. I didn't try the rest of the recipe but I was impressed by how flavorful the steak was.
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