| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Sesame oil |
| 3 |
tb |
Soy sauce |
| 2 |
bn |
Scallions; 1" angle cut |
| 2 |
|
Whole carrots; finely julienned* |
| 1 1/2 |
tb |
Peanut oil |
| 1 |
lb |
Fresh sea scallops; cleaned |
|
|
Coarse salt |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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