| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Unsalted butter |
| 3/4 |
lb |
Sea scallop; halved horizontally |
| 2 |
ts |
Minced peeled fresh gingerroot |
| 1 |
|
Shallot; minced |
| 2 |
tb |
Minced scallion greens |
| 1 |
ts |
Fresh lemon juice; or to taste |
INSTRUCTIONS
In a large skillet heat the oil and the butter over moderately high heat
until the foam subsides, in the fat saute the scallops, patted dry, for 30
seconds on each side, or until they are cooked through, and transfer them
to a bowl. In the fat remaining in the skillet cook the gingerroot and the
shallot over moderately low heat, stirring, until the shallot is softened
and stir in the scallion, the scallops with any juice that has accumulated
in the bowl, the lemon juice, and salt and pepper to taste.
Serves 2.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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