Pan Seared Scallops with Cardamom Slaw Serves 6 as a small appetizer 1 head Napa cabbage 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1 orange 1 cup mayonnaise 1/8 cup chopped tarragon 1/8 cup parsley 1 medium carrot, grated 1 shallot, sliced very thin Lemons or lemon juice 1 teaspoon Sriracha (or, to taste; for heat) Salt and pepper 1 Tablespoon butter 6 very fresh scallops with no chemicals added Extra virgin olive oil 1. Chiffonade the head of cabbage. Mix the cabbage with roasted cardamom and coriander. 2. Squeeze in juice of one orange. Add the mayonnaise, tarragon, parsley, grated carrot, shallot, one teaspoon of lemon juice, 1 teaspoon of Sriracha and ½ teaspoon of salt. 3. Mix well and taste for seasoning and acid, fixing by adding lemon juice and salt if needed. Up to this point, you can make this a day ahead of time if you wish. 4. Lightly salt and pepper the scallops. Heat a pan on high heat. When the pan is hot add tablespoon of butter and slightly brown. Add scallops and sear about three minutes on each side until they are done. 5. Plate each scallop on two tablespoons of slaw (you should have some left over). Finish with a little olive oil over the scallop.
Sarah Pastrana, Baltimore Sun Media Group