INGREDIENTS

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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