| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 2 |
|
Green onions; thinly sliced |
| 1 |
|
Carrot; cut into |
|
|
; matchstick-size |
|
|
; strips |
| 1 |
|
Garlic clove; minced |
| 10 |
lg |
Sea scallops |
| 1 |
|
Tomato; seeded, cut into |
|
|
; strips |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Balsamic vinegar or red wine vinegar |
INSTRUCTIONS
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green
onions, carrot and garlic and saute until carrot is crisp-tender, about 3
minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in
same skillet over medium heat. Season scallops with salt and pepper. Add
scallops to skillet and cook until golden, about 2 minutes per side. Return
sauteed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and
vinegar. Simmer until scallops are just cooked through, stirring
occasionally, about 3 minutes.
Serves 2.
Bon Appetit November 1994
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