Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ teaspoon | Soy sauce |
1½ tablespoon | White-wine vinegar |
½ teaspoon | Sugar |
2 tablespoons | Olive oil |
1 tablespoon | Asian sesame oil |
3 cups | Napa cabbage; thinly sliced |
1 medium | Carrot; shredded |
1 \N | Scallion; sliced thin |
½ pounds | Sea scallops |
\N \N | Scallion greens; thinly sliced |
GARNISH
In a small bowl whisk together soy sauce, vinegar, sugar, 1½ tablespoons olive oil, sesame oil, and salt and pepper to taste.
In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
Remove tough muscle from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer heat remaining ½ tablespoon olive oil over moderately high heat until hot but not smoking and saute scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
Serve slaw topped with scallops and garnished with sc allion greens.
Yield: 2 serving
Busted by Christopher E. Eaves <cea260@...> Recipe by: COOKING LIVE SHOW #CL8760 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 14, 1998