| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Asian |
Charlotte, Observer |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Sea scallops |
| 1 |
lg |
Or medium lime |
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Soy sauce |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Hot pepper flakes |
| 1 |
ts |
Sesame oil |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
lb |
Dry asian egg noodles or lo mein noodles |
INSTRUCTIONS
SCALLOPS
SESAME NOODLES
To prepare scallops, place them between 2 paper towels to remove excess
liquid. Grate zest from lime and set aside. Cut lime in half and set aside.
Heat nonstick skillet over high heat. Add 2 teaspoons vegetable oil and
shake pan to spread it around. Add scallops in single layer (work in 2
batches if necessary). Cook 2 minutes, until browned. Turn with spatula.
Reduce heat slightly and cook 1 to 2 minutes longer. Remove scallops to
plate.
Remove pan from heat and squeeze lime halves into skillet. Return to heat
and stir in whipping cream and lime zest. Bring to boil until cream reduces
and thickens. Turn off heat. Add scallops to pan just to warm through.
Serve immediately.
To prepare noodles, mix soy sauce, garlic, pepper flakes, sesame oil and
1/4 cup vegetable oil in small bowl. Whisk to combine. Bring large pot of
water to boil. Add noodles and cook 5 minutes. Drain. Return noodles to pot
and stir in soy sauce mixture. Cover and let stand off heat until scallops
are ready. Serve noodles warm or at room temperature.
Notes: Scallops are perfect for a romantic dinner. They cook very quickly,
so you're not fussing in the kitchen. This is a dish I made up to go with a
bottle of champagne. I'm no expert at matching food and wine, but it tasted
good. To serve, I piled noodles at the top of the plate, placed the
scallops and sauce just below them, then fanned Roasted Asparagus spears
over the noodles.
Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS
Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04,
1998
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