Directions

  1. Prepare squash as package directs; cool.
  2. Toss slaw, apple and squash in a large bowl. Makes about 4½ cups.
  3. Sprinkle scallops with salt and pepper. Heat oil over medium-high heat, in large nonstick skillet, until very hot but not smoking; add scallops and cook 5 minutes or until golden brown, turning once. Serve scallops over slaw mixture sprinkled with onion.