Glazed sea scallops with wilted napa cabbage slaw
1 Servings
Ingredients
| Quantity | 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 | Scallion; sliced thin | |
| ½ | pounds | Sea scallops |
| Scallion greens; thinly sliced | ||
Directions
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