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Recipe Seared Scallops with Sauteed Napa Cabbage and Shitake Mushrooms

Seared Scallops with Sauteed Napa Cabbage and Shitake Mushrooms

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    15mins

Fusion Seafood Vegetable Appetizer Lunch Less Than 30 mins

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

Panda Oyster sauce

Oyster Sauces

Panda Brand Oyster Sauce

How to make it

  1. Place scallops on large plate; blot dry with paper towel. Season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.

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