Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 602
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 51
- Cholesterol
- 141
- Sodium
- 1271
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 30 min
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.