| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Caprial3 |
4 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped ginger |
| 2 |
|
Green onions; chopped |
| 1/2 |
bn |
Basil leaves |
| 1 |
c |
Spinach leaves |
| 1 |
ts |
Orange juice concentrate |
| 1 |
ts |
Palm sugar or brown sugar |
| 1/4 |
c |
Seasoned rice vinegar |
| 2 |
tb |
Hosin sauce |
| 1 |
tb |
Oyster sauce |
| 2 |
tb |
Sweet hot chili sauce |
| 1 |
tb |
Sesame oil |
| 1 |
c |
Flour |
| 5 |
|
Spice |
| 2 |
tb |
Sesame seeds |
| 1 |
tb |
Olive oil |
| 24 |
oz |
Sea scallops |
INSTRUCTIONS
SPICY GREEN SAUCE
TO ASSEMBLE
For the green sauce, place garlic, ginger, green onions, basil, and spinach
in a food processor and blend until smooth. Add orange juice concentrate,
palm sugar, vinegar, hosin sauce, oyster sauce, chili sauce and sesame oil
and process until smooth. Set a side while preparing the scallops.
For the scallops, place flour, five spice, and sesame seeds in a bowl and
mix well. Heat olive oil until smoking hot. Dredge the scallops in the
flour and tap off the excess. Place scallops in hot pan and sear each side
about 2 minutes on each side on high heat. If the scallops are very large
you may want to cut them in half. Remove from the pan and serve with green
sauce and steamed rice or noodles.
Converted by MC_Buster.
Per serving: 358 Calories (kcal); 11g Total Fat; (27% calories from fat);
33g Protein; 31g Carbohydrate; 56mg Cholesterol; 310mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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