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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

    10 mins

  • Cooking

    15 mins

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 Brand Oyster Sauce, 20.5oz, Squeezable Bottle

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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