| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; or to taste, minced |
| 5 |
|
Drained bottled pickled jalapeno peppers; chopped fine (wear |
|
|
; rubber gloves) |
| 1/3 |
c |
Soy sauce |
| 3 |
tb |
Fresh orange juice |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 1/2 |
lb |
Sea scallops; rinsed, patted dry, |
|
|
; and halved |
|
|
; horizontally |
| 1 |
tb |
Vegetable oil; about |
| 2 |
lg |
Cucumbers; cut into 1/4-inch |
|
|
; thick slices |
|
|
Fresh coriander leaves for garnish |
INSTRUCTIONS
In a bowl combine well 1/4 cup water, the garlic, the jalapeno, the soy
sauce, the orange juice, the sugar, and the salt, add the scallops, coating
them well with the marinade, and chill the mixture, covered, stirring
occasionally, for at least 8 hours or overnight. Drain the scallops well.
In a heavy skillet, preferably non-stick, heat 1 teaspoon of the oil over
moderately high heat until it is hot but not smoking and in it saute the
scallops in batches, stirring, for 4 to 5 minutes, or until they are golden
brown, transferring them as they are cooked to a plate and adding more of
the oil to the skillet if necessary. Arrange a scallop on each cucumber
slice and garnish it with a coriander leaf.
Makes about hors deoeuvres.
Gourmet July 1991
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