| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Ckright3 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
ts |
Minced garlic |
| 1 1/4 |
ts |
Minced fresh ginger |
| 2 |
tb |
Minced shallots |
| 1/4 |
c |
Sesame oil |
| 3/4 |
c |
Canola oil |
| 1/2 |
c |
Unseasoned rice vinegar |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Thai-style chili sauce |
| 2 |
ts |
Honey |
| 1/2 |
c |
Fermented black beans; rinsed |
| 1/4 |
c |
Minced cilantro |
| 12 |
lg |
Scallops |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Vegetable or peanut oil |
INSTRUCTIONS
Combine all the vinaigrette ingredients in a mixing bowl. Whisk together
until combined. This may be prepared a day in advance. It is best not to
use a food processor. Pat the scallops dry and season with salt and pepper.
Heat the peanut or vegetable oil in a large skillet over medium-high heat
until almost smoking. Carefully arrange the scallops around the skillet so
that they are evenly spaced. Sear the scallops until golden-brown on each
side, about 2 to 3 minutes per side. Transfer scallops to a serving plate
and drizzle with vinaigrette. This recipe yields 4 servings with about 2
cups vinaigrette.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9753 broadcast 01-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-01-1997
Recipe by: John Ash
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