Seared scallops with chinese black bean vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | teaspoon | Minced garlic |
| 1¼ | teaspoon | Minced fresh ginger |
| 2 | tablespoons | Minced shallots |
| ¼ | cup | Sesame oil |
| ¾ | cup | Canola oil |
| ½ | cup | Unseasoned rice vinegar |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Thai-style chili sauce |
| 2 | teaspoons | Honey |
| ½ | cup | Fermented black beans; rinsed |
| ¼ | cup | Minced cilantro |
| 12 | larges | Scallops |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tablespoons | Vegetable 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.