A great summer dinner that is one of my go-tos is a nice seared scallop. It’s a light and refreshing meal and pair it with a nice aioli or drizzle lemon juice on top and you’re good to go. This yummy recipe is something I combined with a couple different recipes from Weight Watchers. I love finding new ways to cook the same ingredients and this was a fun one to attempt.
The original scallop recipe is from Weight Watchers and you can find it here. I love the ginger aioli that goes on top because the Sriracha mixed with ginger gives it a punch of flavor. The original recipe calls for it to be placed on a cabbage slaw but I decided to take some liberties and created a creamy cilantro slaw instead. You can find the slaw recipe from WW here.
2 tbsp reduced calorie mayonaise
1 1/2 tsp Sriracha sauce (to taste)
1/2 tsp sesame oil
1/2 tsp fresh ginger, minced
1/4 tsp garlic, minced
1/4 tsp rice wine vinegar
1 lb fresh uncooked scallops
1/4 tsp salt
- On medium-high heat, spray skillet or large pan with cooking spray. Season scallops with salt and place in pan to sear, flipping every few minutes until cooked through.
- Serve scallops over slaw mixture and topped with spicy ginger aioli.
1 cup Shredded green cabbage
1/4 cup minced shallot
1 tbsp cilantro, minced
1 tbsp reduced calorie mayonaise (or greek yogurt)
1 tbsp dijon mustard
1/4 tsp apple cider vinegar
1/8 tsp sugar
- In a small bowl combine green cabbage, shallot, and cilantro. In a separate bowl whisk together mayonnaise, dijon, vinegar, and sugar; pour over cabbage mixture and toss to combine. *Optional: place in fridge for a few minutes to chill.
- When ready to serve, place a few spoonfuls on a large plate and place scallops on top with a dollop of ginger aioli.