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Sunday, July 1, 2012

Recipe Swap: Orange Ginger Scallops with Wasabi Coleslaw

The beginning of July brings a new Recipe Swap; this month's recipe redo is for a classic coleslaw - Oregon Style- from an old recipe book called The Second Ford Treasury of Favorite Recipes From Famous Eating Places. Our goal is to recreate the recipe in our own spin by changing at least 3 ingredients.

There are hundreds of coleslaw variations out there already so my creation needed to stand out from the usual crowd. On it's own, coleslaw is a great side salad. But when you pair it with a main course such as with pulled pork or with tacos, that's when it really shines.

Summer vegetables scream to be left fresh so my thought was to create a light summer coleslaw and top it up off with seared scallops. The wasabi just adds a little kick to the whole dish while topping with wasabi peas finishes it off with a whimsical crunch.  (if only I had remembered to get them while at the grocery store!) This is a revved up Fat and Happy coleslaw that rises above the classic salad.

Fat and Happy Blog Tips and Techniques: Using Napa Cabbage will help to keep this coleslaw more tender. Using a crunchier cabbage would be too chewy for the light and tender scallops.  Please take a moment to look at my fellow swappers creations at the bottom of this page.

Orange Ginger Scallops with Wasabi Coleslaw

Orange Ginger Scallops
8 large scallops
1 tbls grated orange peel
2 tbls orange juice
1 tsp paprika
1 tbls brown sugar
1 tbls grated ginger

Wasabi Coleslaw
2 tbls orange juice
1 tbls citrus champagne vinegar
2 tbls olive oil, a little more to drizzle
1 tsp sugar
Salt and pepper
1-2 tsp wasabi powder (depending on your heat preference)
 1 cup grated cucumber
2 cups chopped Napa (Chinese) cabbage
1.4 cut chopped red pepper
1/4 cup chopped red onion
1/2 cup edamame
wasabi peas and/or toasted sunflower seeds (optional)

Grate the cucumber and thinly slice or chop the cabbage. Place in a strainer, salt liberally and let stand to help remove its water content which will keep the coleslaw from becoming soupy.

Next, in a small sauce pan, mix together the orange peel, 2 tablespoons of orange juice, paprika, brown sugar and ginger over low heat just until the until the sugar melts. Cool. Place in a shallow dish and let the scallops marinate in the mixture for 20 minutes while you make the coleslaw.

While the scallops are marinating, whisk together the orange juice, vinegar, olive oil, sugar and wasabi powder together along with a pinch of salt and pepper, set aside. Cut the remaining vegetables and toss with the wasabi dressing and the edamame. Add in the strained cabbage and cucumber and toss well. Allow the coleslaw to sit for at least 10 minutes before serving for the flavors to meld.

Remove the scallops from the marinade. Either grill or pan fry the scallops, this should only take a few minutes per side. If grilling, rub the grates with a little oil before setting the scallops on them. If pan frying, add a little canola or peanut oil to the pan and cook over medium high heat until each side is seared.

To serve, place a scoop of wasabi coleslaw in the middle of the plate. Top with a grilled scallop. Drizzle the plate with olive oil. Add a couple of toasted sunflower seeds or wasabi peas. Enjoy while the scallop is warm.

Serves 4 with each person receiving 2 scallops. Or serve as an appetizer with 1 scallop per person.


  1. Oh Monique, those scallops look heavenly. I'm a sucker for scallops, but pairing the wasabi, orange and ginger is killer. Great swap!

  2. These were fabulous!
    I extended the snap pea slaw into a side salad, adding red cabbage (and a little more dressing.) Perfect, and gorgeous.

    Ketterman Rowland & Westlund

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