| 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 <[email protected]> Recipe by: COOKING LIVE SHOW #CL8760 Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 14, 1998
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”