| 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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