Seared scallops with chinese black bean vinaigrette

4 servings

Ingredients

QuantityIngredient
teaspoonMinced garlic
teaspoonMinced fresh ginger
2tablespoonsMinced shallots
¼cupSesame oil
¾cupCanola oil
½cupUnseasoned rice vinegar
2tablespoonsSoy sauce
2tablespoonsThai-style chili sauce
2teaspoonsHoney
½cupFermented black beans; rinsed
¼cupMinced cilantro
12largesScallops
Salt; to taste
Freshly-ground black pepper; to taste
2tablespoonsVegetable or peanut oil

Directions

Combine all the vinaigrette ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor. Pat the scallops dry and season with salt and pepper.

Heat the peanut or vegetable oil in a large skillet over medium-high heat until almost smoking. Carefully arrange the scallops around the skillet so that they are evenly spaced. Sear the scallops until golden-brown on each side, about 2 to 3 minutes per side. Transfer scallops to a serving plate and drizzle with vinaigrette. This recipe yields 4 servings with about 2 cups vinaigrette.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9753 broadcast 01-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-01-1997

Recipe by: John Ash

Converted by MM_Buster v2.0l.