| 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)
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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