Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Snow peas, stemmed and cut into thirds on the diagonal |
| 1 teaspoon | Vegetable oil |
| ¾ pounds | Scallops |
| 1 teaspoon | Margarine |
| 1½ teaspoon | Black bean and garlic sauce |
| 2 teaspoons | Fresh lemon juice |
| 1 teaspoon | Cilantro; chopped |
1. Bring a small pan of water to a boil. Add the snow peas and time for 30 seconds to 1 minute. Drain and rinse briefly with cold water. Pat dry.
2. In a heavy skillet heat the oil over medium-high heat. Add the scallops and saute quickly until cooked through. Remove from the skillet with a slotted spoon.
3. Add the margarine, black bean sauce and lemon juice to the pan, swirling to mix. Drain the liquid from the scallops and return to the pan, adding the snow peas. Stir to mix. Stir in the cilantro and serve.
Recipe By : Seattle Times
Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 17:03:20 -0800 From: Rooby <rooby@...>