| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | 4 | servings | |
INGREDIENTS
| 2 | tb | Sesame oil |
| 3 | tb | Soy sauce |
| 2 | bn | Scallions |
| 2 | Carrots | |
| 1 1/2 | tb | Peanut oil |
| 1 | lb | Fresh sea scallops; cleaned |
| Coarse salt |
INSTRUCTIONS
Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side. To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan. Serves 4. Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 230 Calories (kcal); 13g Total Fat; (50% calories from fat); 20g Protein; 8g Carbohydrate; 37mg Cholesterol; 968mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Ellen Greaves Converted by MM_Buster v2.0n.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”