Cole Slaw with Seared Scallops
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 coleslaw 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.