| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | 4 | Servings | |
INGREDIENTS
| 2 | T | Sesame oil |
| 3 | T | Soy sauce |
| 2 | Scallions | |
| 2 | Carrots | |
| 1 1/2 | T | 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 - [email protected]" 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 0mg
Sodium: 500.5mg
Potassium: 151mg
Carbohydrates: 4.9g
Fiber: 1.2g
Sugar: 2.1g
Protein: <1g