Seared Scallops With Chinese Black Bean Vinaigrette

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Chinese	Import, New, Text	4	Servings

INGREDIENTS

1 1/4	t	Minced Garlic
1 1/4	t	Minced Fresh Ginger
2	T	Minced Shallots
1/4	c	Sesame Oil
3/4	c	Canola Oil
1/2	c	Unseasoned Rice Vinegar
2	T	Soy Sauce
2	T	Thai-Style Chili Sauce
2	t	Honey
1/2	c	Fermented Black Beans
		rinsed
1/4	c	Minced Cilantro
12		Scallops
		Salt And Pepper
2	T	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.  Yield: 4 servings about 2 cups vinaigrette  Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved  NOTES : Air date:
01/05/9  Recipe by: COOKING RIGHT SHOW #CR9753  Posted to MC-Recipe
Digest V1 #369, by Bill Spalding  <billspa@icanect.net> on Sun, 12 Jan
1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 503 Calories From Fat: 482 Total Fat: 54.5g Cholesterol: 0mg Sodium: 269.2mg Potassium: 53.7mg Carbohydrates: 4.9g Fiber: <1g Sugar: 3g Protein: <1g