| 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
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