Chili scallops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops, rubbery appendage from the side of each se removed cornstarch for dusting scallops |
| 1 | tablespoon | Each of Oriental sesame oil and vegetable oil |
| 1 | tablespoon | Rice vinegar |
| 1 | tablespoon | Chili paste with garlic |
| 2 | teaspoons | Soy sauce |
| 2 | tablespoons | Snipped chives |
Directions
Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6721 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:12 -0500 From: Meg Antczak <meginny@...>