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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops (or shrimp), if frozen. Rinse and pat dry with paper towels. Cut scallops in half and set aside.
Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. In a medium bowl, toss together spaghetti, cabbage (and/or lettuce), carrot and red onion. Transfer mixture to a serving bowl.
For dressing, in a small bowl, whisk together vinegar, soy sauce, 2 teaspoons oil, honey and crushed red pepper. Set aside.
In a medium skillet, heat the remaining 2 teaspoons oil over medium heat. Add scallops (or shrimp); cook for 3 to 4 minutes or until opaque, turning once to brown evenly. Place scallops (or shrimp) on top of the salad. Drizzle dressing over all; sprinkle with sesame seeds. Gently toss to coat. To serve, divide salad between two serving plates.