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In a small bowl whisk together sriracha garlic mayo ingredients together until smooth. Keep refrigerated until ready to serve.
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In a medium bowl or blender combine rice vinegar, tamari, lime juice, sesame oil, honey, garlic and ginger, whisk or blend until smooth and blended. Add oil in a thin stream and whisk or blend until combined. Stir in sesame seeds and season with salt to taste.
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Divide vinaigrette in half and toss half of the vinaigrette with the chopped shrimp and scallops. Marinate for a minimum of 2 hours.
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Heat a non-stick skillet over medium high heat and grease lightly with pan release spray. Drain seafood and sear shrimp and scallops for 6-8 minutes until thoroughly cooked and lightly browned. Refrigerate until ready to serve.
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Distribute edamame, mango, cucumber, avocado, red cabbage, green cabbage and radishes to bowls. Top with chilled cooked seafood, scallions and cilantro. Drizzle with reserved vinaigrette and sriracha mayo before serving.