Name: Seared Scallops with Chinese Black Bean Vinaigrette
Ingredients: 1 1/4 ts Minced garlic; 1 1/4 ts Minced fresh ginger; 2 tb Minced shallots; 1/4 c Sesame oil; 3/4 c Canola oil; 1/2 c Unseasoned rice vinegar; 2 tb Soy sauce; 2 tb Thai-style chili sauce; 2 ts Honey; 1/2 c Fermented black beans; rinsed; 1/4 c Minced cilantro; 12 lg Scallops; Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Vegetable or peanut oil

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Chinese	Ckright3	4	servings

INGREDIENTS

1 1/4	ts	Minced garlic
1 1/4	ts	Minced fresh ginger
2	tb	Minced shallots
1/4	c	Sesame oil
3/4	c	Canola oil
1/2	c	Unseasoned rice vinegar
2	tb	Soy sauce
2	tb	Thai-style chili sauce
2	ts	Honey
1/2	c	Fermented black beans; rinsed
1/4	c	Minced cilantro
12	lg	Scallops
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Vegetable or peanut oil

INSTRUCTIONS

Combine all the vinaigrette ingredients in a mixing bowl. Whisk together
until combined. This may be prepared a day in advance. It is best not to
use a food processor. Pat the scallops dry and season with salt and pepper.
Heat the peanut or vegetable oil in a large skillet over medium-high heat
until almost smoking. Carefully arrange the scallops around the skillet so
that they are evenly spaced. Sear the scallops until golden-brown on each
side, about 2 to 3 minutes per side. Transfer scallops to a serving plate
and drizzle with vinaigrette. This recipe yields 4 servings with about 2
cups vinaigrette.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9753 broadcast 01-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-01-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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