In a medium sauté pan over medium heat, add olive oil and cabbage and sauté for 4 min, until wilted. Add minced garlic, cook for another 2 min, season with salt and pepper, turn heat off. Add honey mustard dressing, toss. Set aside.
Heat a thin-bottomed fish pan over medium-high, add oil blend and swirl. Lightly season scallops with a touch of salt, then add to pan. Do not move for about 1 minute or more, until you see a dark brown sear on the edges. Flip, and turn heat off.
Heat a small pan over medium, lightly coat with oil blend. Add plant-based pepperoni, toss, and cook until crispy.
Plate with cabbage mix on bottom, scallops in a row, topped with crispy plant-based pepperoni and bias-cut green onions.
Ingredients
1 tsp Brilliance® Premium Oils Canola Oil, Blend
1/2 cup Peak Fresh Produce® cabbage green, medium shred (1/2"), salted and rested for about 30 min
