Seared Scallops with Sauteed Napa Cabbage and Shitake Mushrooms
What You Will Need
Ingredients
- 1 lb. scallops (large)
- 1 1/2 lb. cabbage (napa) slice crosswise into 1/2" thick pieces
- 6 Tbsp. water
- 3 Tbsp. vegetable oil
- 8 oz. shitake mushrooms (stemmed and cut into 1/4" thick slices)
- 2 tsp. cornstarch
- 4 slices ginger (1/4" thick)
Seasoning
- 4 Tbsp. Panda Brand Oyster Flavored Sauce
- 1 pinch pepper
Made with
Lee Kum Kee products
How to make it
Place scallops on large plate; blot dry with paper towel. Season with salt and pepper.
Heat 2 Tbsp. oil in large nonstick skillet over medium high heat. Add scallops and cook until golden brown on both sides, about 2 to 3 minutes per side. Transfer to clean plate; cover to keep warm.
Add remaining 1 Tbsp. oil to skillet and return to medium high heat. Saute ginger 1 minute. Add shitake mushrooms,napa cabbage, ginger, and 4 Tbsp. water. Cover skillet and cook, stirring occasionally, until stems are tender and leaves have wilted, 6 to 8 minutes.
In small bowl, whisk together black pepper, cornstarch, 2 Tbsp. vegetable liquid from skillet, and Oyster Flavored Sauce. Uncover skillet, stir in sauce mixture, and cook until liquid in pan has thickened. Stir in scallops and serve immediately.
