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Seared Sea Scallops On Asian Slaw

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4 cups thinly sliced napa cabbage (about 1 small head)

1/2 cup thinly sliced radishes (about 6 small)

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil, divided

1/8 teaspoon crushed red pepper

16 large sea scallops (about 1 1/2 pounds)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons sesame seeds, toasted

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