Chinese cabbage salad with spaghetti and scallops

Delicious dish with sea scallops - salad with Chinese cabbage, carrots and spaghetti.

Ingredients

• Sea scallops frozen (thawed) - 4 pcs.
• Spaghetti - 60 g
• Beijing cabbage, small head of cabbage - 1 pc.
• Small carrot - 1 pc.
• Red onion - 0.5 pcs.
• Wine vinegar red or white - 2 tbsp. l.
• Soy sauce - 1 tbsp. l.
• Vegetable oil - 4 tsp.
• Honey - 1.5 tsp
• Dried hot pepper, crushed - 0.25 tsp.
• Roasted sesame seeds - 1 tsp

Directions

1. Chop the cabbage into strips (the volume should be about 3 cups). Grind carrots on a coarse grater. Onion cut into strips.
2. Rinse the scallops under running cold water, dry on a paper towel. Cut them in half lengthwise. Set aside for now.
3. Boil spaghetti until tender, according to package instructions. Then recline in a colander, rinse under running cold water, let the water drain.
4. Transfer spaghetti to a large bowl, add cabbage, carrots and onions.
5. Prepare the dressing. In a small bowl, mix vinegar, soy sauce, 2 tsp. vegetable oil, honey and dried hot pepper, beat lightly with a fork. Set the filling aside.
6. In a large skillet over medium heat, heat the remaining 2 tsp. oils. Add scallops; cook 3-4 minutes on both sides.
7. Put the Chinese cabbage salad and spaghetti on a serving plate. Arrange scallops on top, drizzle with dressing and sprinkle with sesame seeds. Gently mix the Chinese cabbage salad with spaghetti and scallops and serve immediately.