Scallop Cole Slaw

Preparation info

  • Serves


Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About


  • 1 pound bay scallops
  • ½ head red cabbage, shredded
  • ¼ large head green cabbage, shredded
  • 2 large carrots, shredded
  • 1 head radicchio, shredded
  • 1 cup mayonnaise
  • 2 tablespoons mustard seeds
  • 2 tablespoons roasted sesame seeds*
  • Salt and freshly ground black pepper
  • 2 tablespoons soy sauce, preferably aged tamari
  • Juice of ½ lemon


Drain scallops in a colander, then pat dry with paper towels.

Mix cabbages, carrots, and radicchio together in a salad bowl. Stir in mayonnaise, mustard seeds, sesame seeds, and salt and pepper to taste, then toss very thoroughly. Divide salad evenly among six plates.

Put soy sauce and lemon juice in a nonstick skillet over high heat. When liquid begins to bubble, add scallops and cook, stirring constantly, for about 2 minutes. Quickly transfer scallops, with slotted spoon, to the tops of the salads.

* Available at Asian groceries and in some supermarket “Oriental” food sections.