Spicy Pan Seared Scallops over a Red Cabbage Citrus Slaw

  • Servings: 4


For the Citrus Slaw:
1/2 cup freshly squeezed orange juice
1/4 cup lime juice
1/2 small red onion, roughly chopped
2 garlic cloves, minced
2 Tablespoons fresh cilantro
1 Tablespoon Honey
1/4 cup canola oil
salt and pepper
1/2 head red cabbage, shredded
For the Scallops:
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 Tablespoons grapeseed oil
1/2 pound large scallops