| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
New, Text, Import |
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 And Pepper |
| 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.
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.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”