Yield: 4 servings
|2 tablespoons||Sesame oil|
|3 tablespoons||Soy sauce|
|1½ tablespoon||Peanut oil|
|1 pounds||Fresh sea scallops; cleaned|
|\N \N||Coarse salt|
Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side. To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it.
Drizzle with any scallion liquid that may be left in pan. Serves 4.
Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 230 Calories (kcal); 13g Total Fat; (50% calories from fat); 20g Protein; 8g Carbohydrate; 37mg Cholesterol; 968mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 1 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Ellen Greaves Converted by MM_Buster v2.0n.