| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Jumbo dayboat scallops |
|
|
Olive oil |
|
|
Salt and freshly ground pepper |
| 5 |
c |
Very finely shredded Napa cabbage |
|
|
Toasted sesame oil; (optional) |
| 3/4 |
c |
Cooked rice beans |
|
|
Shellfish-chipotle stock (recipe follows) |
|
|
Chopped fresh chives and tangerine olive o |
INSTRUCTIONS
GARNISH
Remove side muscle from scallops and discard. Drizzle a tablespoon or two
of olive oil over scallops and season with salt and pepper.
To serve: Heat tablespoons of oil, preferably in a non-stick skillet, over
moderately high heat. Quickly sear scallops on both sides until golden
brown but still slightly translucent in the center. Be careful not to
overcook -- the whole process should take 2-3 minutes.
Wipe out saute pan and heat another tablespoon of oil. Saute cabbage
briefly until crisp tender (1-2 minutes) with 2-3 drops of sesame oil, if
desired. Divide cabbage among 6 large, shallow soup plat
es and mound in center. Sprinkle a heaping tablespoon or two of rice beans
around cabbage and ladle an ounce or two of stock on beans. Place scallops
on top of cabbage and garnish with chopped chives and drops of ta
ngerine oil. Serve immediately.
Yield: 6 serving
Recipe By : COOKING LIVE SHOW #CL8749
Posted to MC-Recipe Digest V1 #277
Date: Mon, 4 Nov 1996 14:52:50 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”