Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 5m
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  • 2 inches ginger root, grated
  • 1/4 cup teriyaki sauce
  • 4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick
  • 1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • Vegetable oil, for drizzling plus 3 tablespoons
  • 12 sea scallops
  • 4 to 5 tablespoons toasted sesame seeds
  • 4 to 5 tablespoons chopped chives
  • Salt and freshly ground black pepper
  • 2 teaspoons toasted sesame oil
  • 1 small napa cabbage chopped into 1 1/2-inch dice
  • 1 red onion, quartered and thinly sliced
  • 3 to 4 cloves garlic, grated
  • 1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces
  • 1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
  • 3 tablespoons rice wine vinegar
  • 2 limes, zested and juiced
  • 3 tablespoons freshly chopped cilantro leaves


Step 1

Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.

Step 2

Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.

Step 3

Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.

Step 4

Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.

Step 5

Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

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