| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Fixed | 1 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Soy sauce |
| 1 1/2 | tb | White-wine vinegar |
| 1/2 | ts | Sugar |
| 2 | tb | Olive oil |
| 1 | tb | Asian sesame oil |
| 3 | c | Napa cabbage; thinly sliced |
| 1 | md | Carrot; shredded |
| 1 | Scallion; sliced thin | |
| 1/2 | lb | Sea scallops |
| Scallion greens; thinly sliced |
INSTRUCTIONS
GARNISH 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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