Avocado, yogurt and buttermilk lend creaminess to the herbaceous dressing coating this salad.
Blend on high until smooth.
Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat.
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Heat oil in a large cast-iron skillet over medium-high heat.
Pat scallops dry and cook until browned, 1 to 2 minutes per side.
Top the slaw with the scallops and sprinkle with pepper and the remaining 1/8 teaspoon salt.
For wild, look for Weathervane scallops from Alaska.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
