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.
Your May Also Like
