Sauteed scallops with vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 2 | Green onions; thinly sliced | |
| 1 | Carrot; cut into | |
| ; matchstick-size | ||
| ; strips | ||
| 1 | Garlic clove; minced | |
| 10 | larges | Sea scallops |
| 1 | Tomato; seeded, cut into | |
| ; strips | ||
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Balsamic vinegar or red wine vinegar |
Directions
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and saute until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sauteed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
Serves 2.
Bon Appetit November 1994
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