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Green Goddess Slaw and Sea Scallops

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Dinner, Main Course, Side – American
By Original Recipe From Eating Well – Serves: 2-4
Prep Time: 15 Minutes – Cooking Time: 5 Minutes – Total Time: 20 Minutes

Crunchy slaw with tangy Green Goddess dressing, topped with seared scallops. So simple, comes together in 20 minutes – a perfect Spring meal.

Ingredients

  • Green Goddess Slaw
  • 1 Avocado, pitted and sliced into smaller pieces
  • 3/4 cup Buttermilk
  • 1/4 cup Nonfat Plain Yogurt
  • 1/2 cup Chopped Flat Leaf Parsley
  • 2 Scallions, sliced thin
  • 3 tbsp. Lemon Juice
  • Kosher Salt, to taste
  • 6 cups Thinly Sliced Napa Cabbage
  • 2 cups Thinly Sliced Snow Peas (sliced lengthwise)
  • 2 cups Matchstick-cut Carrots
  • 1 cup Thinly Sliced Radishes
  • Scallops
  • 1 tbsp. Olive Oil
  • 1 lb. 16/20 Scallops
  • Splash of Dry White Wine
  • Flaky Finishing Salt and Fresh Cracked Black Pepper

Instructions

Green Goddess Slaw

1

Transfer the avocado, lemon juice, nonfat yogurt, buttermilk, scallion, and fresh flat leaf parsley to a blender and and blend until smooth. Taste and season with kosher salt. Pour dressing into a large bowl.

2

Add cabbage, radish, snow peas and carrots to the bowl with the dressing and toss to mix the veggies and coat in dressing. Set aside

Scallops

3

Pat the scallops dry and heat olive oil in a skillet over medium-high.

4

Transfer the scallops the pan and let them cook until browned on one side, then flip and brown the other side - about 2 minutes per side.

5

Deglaze the pan with a splash of white wine and cook one more minute.

6

Use kitchen tongs to transfer a serving of slaw to a plate and top with seared scallops.

7

Sprinkle flaky finishing salt and fresh cracked black pepper over each serving.

Notes

When making this for two, you will likely have a bit of leftover slaw. It keeps well overnight in the fridge.