Seared Scallops with Sauteed Napa Cabbage and Shitake Mushrooms

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.