Asian Cole Slaw with Seared Scallops 

Serves 4 as a main course, 6 - 8 as a salad course   

* 2/3 cup Chinese pea pods, trimmed
    * 2 cups finely sliced red cabbage
    * 1 tablespoon kosher salt
    * 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*
    * 14 sea scallops (when serving as a salad course reduce this to one per person)
    * 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. 

Salt the cabbage and let stand for 20 minutes to soften. Rinse 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.

 *Ginger Dressing

     *  2 1/2 tablespoons fresh lime juice
    * 1 1/2 teaspoons minced seeded jalapeño chili
    * 1 teaspoon minced peeled fresh ginger
    * 1 garlic clove, pressed
    * 1/2 teaspoon sugar
    * 3 tablespoons vegetable oil
    * 1 tablespoon oriental sesame oil 

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)