Toss red cabbage, cherry tomatoes, green onions, and oyster sauce in a non-reactive bowl.
2 cups red cabbage, 1 pint cherry tomatoes, ½ cup green onions, ¼ cup oyster sauce, ¼ cup sesame oil
Heat oil to just smoking in a heavy pan over high heat. Carefully place the hash brown patties in the skillet. Fry for 10 minutes, flipping them after 4 minutes. Remove them when they are light golden brown, and put them on a paper towel to drain.
4 tablespoons canola oil, 4 hash brown patties
Add scallops, sear for 1 minute or until browned on bottom. Turn scallops over, sear for 30-45 seconds. Remove from heat and pat dry with a paper towel.
1 pound sea scallops
Plate by first laying down a hash brown patty, top that with the cabbage salad, then topping with those beautiful scallops.