Ingredients

The following ingredients have 4 Servings
  • 1/2 cup thai sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tsp chili-garlic paste
  • 2 tsp fresh grated ginger root
  • 1 pound shrimp (peeled and deveined)
  • 1 pound scallops
  • 1/2 head purple cabbage (thinly sliced)
  • 1/3 cup ginger salad dressing
  • 3 scallions (chopped)
  • 1 tsp sesame seeds

Instruction

  • In a medium sized bowl, mix the sweet chili sauce, soy sauce, chili- garlic paste and ginger root together. Add the seafood, stirring until all is coated. Let sit for 20 minutes.
  • In a large bowl, toss the finely sliced cabbage with the ginger dressing and set aside.
  • Heat a large skillet over medium- high heat. Add 2 T vegetable oil to the pan and heat until shimmering.
  • Add the scallops to the pan and sear until they release from the pan, and a golden brown crust has formed. Flip the other side and repeat.
  • Divide the cabbage between plates and top with the cooked scallops.
  • Add the shrimp to the pan and quickly saute until they are cooked through. Add to the bowls. Sprinkle with green onions and sesame seeds and serve.