| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Fixed |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
t |
Soy sauce |
| 1 1/2 |
T |
White-wine vinegar |
| 1/2 |
t |
Sugar |
| 2 |
T |
Olive oil |
| 1 |
T |
Asian sesame oil |
| 3 |
c |
Napa cabbage, thinly sliced |
| 1 |
|
Carrot, shredded |
| 1 |
|
Scallion, sliced thin |
| 1/2 |
lb |
Sea scallops |
|
|
Scallion greens, thinly |
|
|
sliced |
INSTRUCTIONS
In a small bowl whisk together soy sauce, vinegar, sugar, 1 1/2
tablespoons olive oil, sesame oil, and salt and pepper to taste. In a
bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce
mixture. Remove tough muscle from side of each scallop if necessary.
Pat scallops dry with paper towels and season with salt and pepper. In
a heavy non-stick skillet just large enough to hold scallops in one
layer heat remaining 1/2 tablespoon olive oil over moderately high
heat until hot but not smoking and saute scallops until golden and
cooked through, about 2 minutes on each side. Transfer scallops to a
bowl. Add remaining soy sauce mixture to skillet and boil until
reduced to a glaze. Add glaze to scallops and toss to coat well. Keep
scallops warm. Add slaw to skillet and cook over moderately high heat,
stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw
with salt and pepper. Serve slaw topped with scallops and garnished
with sc allion greens. Yield: 2 serving Busted by Christopher E.
Eaves <cea260@airmail.net> Recipe by: COOKING LIVE SHOW #CL8760
Posted to recipelu-digest by "Christopher E. Eaves"
<cea260@airmail.net> on Mar 14, 1998
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