Glazed Sea Scallops with Wilted Napa Cabbage Slaw

The genesis of this one: one old(er) head of Napa Cabbage languishing in the hydrator drawer + a lamb recipe that required overnight marination.

Solution: get some fish from Black Salt and do something quick with the Napa Cabbage.

The result?  Asian-oid scallops on top of a Napa Cabbage-based slaw from recipe here.

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You can make out the scallops on the slaw here, although I apologize for the shoddy production values.  Some day I’ll learn how to shoot Food Porn.  Definitely on the Bucket List.

I liked it pretty well; I think Debbie was working and didn’t even taste it much.

Oh well.

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