| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sea scallops, rubbery appendage from the side of each se removed cornstarch for dusting scallops |
| 1 |
tb |
Each of Oriental sesame oil and vegetable oil |
| 1 |
tb |
Rice vinegar |
| 1 |
tb |
Chili paste with garlic |
| 2 |
ts |
Soy sauce |
| 2 |
tb |
Snipped chives |
INSTRUCTIONS
Heat the sesame and vegetable oils in a skillet over moderate heat. Very
lightly dust the scallops with cornstarch and saute them, on one side only
until quite crusty on one side. When crusty, put a lid on the skillet and
finish steaming the scallops by steaming them without overcooking them.
Remove them from skillet and transfer them, browned side on top of the
lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons
soy sauce and reduce until syrupy, spoon over the chili scallops and dust
with chives.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6721
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”