This meal is relatively simple to make. While the cabbage and mushrooms are roasting, you can soak your cashews. I recommend getting a really nice char on the cabbage and adding a generous drizzle of chili oil to the cashew dressing.
Skill Level: Easy
Time to Make: 60 minutes (45 minutes inactive)
1/4 cup raw, unsalted cashews
1/2 cup water, more or less, depending on your preference
1/4 cup sesame oil
1-2 tablespoons chili oil
1 small head of savoy cabbage
8 ounces shiitake mushrooms
Salt and pepper
SHRIMP AND SCALLOPS
1 pound peeled deveined shrimp
8-12 dry sea scallops
2-3 tablespoons butter (I used pre-made garlic butter!)
Salt and pepper
Prepare Ingredients: Preheat oven to 400ºF. Soak the cashews in about 1 cup of water for 45 minutes. Cut the savoy cabbage from top to bottom into 8 wedges. Quarter the shiitake mushroom caps and discard the stems. Remove the muscle from the scallops and pat both the shrimp and scallops dry. Season with salt and pepper and store in the fridge until ready to cook.
Roast the Cabbage and Mushrooms: Line a large roasting pan with parchment paper and arrange the mushrooms and cabbage wedges on top in as much of an even layer as possible. Drizzle generously with olive oil and season with salt and pepper. Transfer to the oven and roast for 45 minutes, turning once halfway through, until the cabbage is well charred on the edges and browned throughout.
Prepare the Cashew Dressing: Drain the cashews after they've soaked and transfer to a food processor and pulse until smooth. Add the water, sesame oil, and chili oil and continue pulsing until smooth and creamy. Taste and season with salt. Add more water if you want a thinner consistency.
Sautè the Shrimp and Scallops: Heat a slick of oil and 1 tablespoon of butter over medium high heat in a large skillet. Add the shrimp in an even layer (fry in batches if your skillet isn't large enough) and cook without moving for 1-2 minutes. Flip and continue frying until opaque and cooked through. If cooking in batches, add more butter as necessary. Add 1 more tablespoon of butter. Once frothy and very hot, add the scallops and cook without moving for 1 minute 30 seconds. Flip and continue cooking for another 1 minute 30 seconds. Remove from skillet.
To Serve: Divide the charred cabbage and mushrooms between plates and arrange the sautéd shrimp and scallops on top. Drizzle with the cashew dressing, a sprinkle of fresh cilantro, and a lime wedge. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!