Asian-Style Scallops with Vegetable Noodles

Instructions

1. Pat scallops dry with a paper towel (this is important for the sear); salt and pepper both sides of each scallop, to taste.
2. Spiralize zucchini, carrot and cucumber into “noodles” using spiral cutter or vegetable peeler. (Or, purchase already-spiralized veggies and skip this step.) Place spiralized veggies in a large bowl with thinly sliced red cabbage and cilantro; set aside.
3. In a small bowl, whisk together soy sauce and next six ingredients (through cornstarch). Add red pepper flakes, salt and pepper, to taste; whisk well. Set aside.
4. Heat oil in a large skillet over medium-high heat. Add scallops in small groups, making sure to not overcrowd the pan, and cook 3 to 4 minutes, or until golden brown. Flip over and cook 3 to 4 more minutes, until second side is golden brown. Add 3 tablespoons sauce; turn down heat to a simmer and cook for about 2 more minutes, or until scallops are cooked through and opaque in color.
5. Add scallops to vegetable noodles bowl and top with sauce; toss to combine until noodles and scallops are coated in sauce. Top with green onions and peanuts or sesame seeds, if desired.

Recommended Utensils
Spiralizer or vegetable peeler, large bowl, small mixing bowl, whisk, skillet, tongs.