| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 4 | Servings | |
INGREDIENTS
| 2 | T | Sesame oil |
| 3 | T | Soy sauce |
| 2 | Scallions, 1" angle cut | |
| 2 | Whole carrots, finely | |
| julienned* | ||
| 1 1/2 | T | Peanut oil |
| 1 | lb | Fresh sea scallops, cleaned |
| Coarse salt |
INSTRUCTIONS
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 saut pan over high heat. Season scallops with salt, and place in saut 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. Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 6, 1998
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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