Scallop Cabbage Salad

Well, not the prettiest photos I have ever taken, but definitely a delicious, healthy dinner that we both loved!!
We're trying to get in a healthier groove, so after a trip to one of our favorite Japanese markets here in LA, we came up with this veggie-packed Sunday dinner.

Scallop Cabbage Salad
For 2
By Nate & Beth

1 pkg (3-4 individual) Sushi-grade large scallops
Low-sodium soy sauce
1 orange, sliced into 1/4s
3 cloves garlic, thinly sliced
1/2 sweet white onion, peeled & chopped
1/4 chopped green cabbage
1/4 chopped purple cabbage
2-3 radishes sliced
Chopped or shredded carrots
1 T olive or sesame oil

Toss together chopped cabbages, radishes & carrots.
In a large skillet on medium heat olive oil, add onions and garlic and stir for about 5 minutes or until onions soften a bit. Add a tsp of soy sauce and the juice of 1/4 of the orange. Sautee about 7-10 minutes and let juices combine and onion/garlic mix caramelize a bit. Very lightly season scallops with kosher salt on both sides and add to pan, and squeeze the juice of 1/4 orange over them. Cook 4 minutes then flip, squeeze another 1/4 orange over and cook another 4 minutes. Stir and simmer everything another 2-3 minutes. Divide cabbage mix between 2 salad bowls, and use a slotted spoon to pile the garlic, onions and scallops on top. Drizzle the extra juices over the salad and serve with an orange slice on the side! (you can also use a little salad dressing if you want, or top with sesame seeds).