2/3 cup Chinese pea pods, trimmed
2 cups finely sliced savoy cabbage
2 cup mung bean sprouts
1/2 small red bell pepper, sliced
1 small pickling cucumber, quartered, sliced
1 green onion, sliced
2 tablespoons chopped fresh cilantro
ginger dressing
1 teaspoon soy sauce
2 teaspoons vegetable oil
Place pea pods in heavy small skillet. Add enough water to cover pea pods. Boil 30 seconds. Drain. Rinse under cold water to cool. Drain and pat dry. Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro and pea pods in medium bowl. Add dressing and toss well. Can be prepared 2 hours ahead. Refrigerate. Divide cole slaw between plates, mounding slightly in center. Combine scallops and soy sauce in small bowl. Heat oil in heavy medium skillet over high heat until almost smoking. Add scallops to skillet and cook 30 seconds. Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer. Divide scallops between plates, arranging decoratively around coleslaw. Serves 2.
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