Glazed Sea Scallops with Wilted Napa Cabbage Slaw
Categories: FixedServes: 1 Servings
Ingredients:
- 1 1/2 ts Soy sauce
- 1 1/2 tb White-wine vinegar
- 1/2 ts Sugar
- 2 tb Olive oil
- 1 tb Asian sesame oil
- 3 c Napa cabbage; thinly sliced
- 1 md Carrot; shredded
- 1 Scallion; sliced thin
- 1/2 lb Sea scallops
Instructions:
----------------------------------GARNISH----------------------------------
Scallion greens; thinly
-sliced
In a small bowl whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons
olive oil, sesame oil, and salt and pepper to taste.
In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce
mixture.
Remove tough muscle from side of each scallop if necessary. Pat scallops
dry with paper towels and season with salt and pepper. In a heavy non-stick
skillet just large enough to hold scallops in one layer heat remaining 1/2
tablespoon olive oil over moderately high heat until hot but not smoking
and saute scallops until golden and cooked through, about 2 minutes on each
side. Transfer scallops to a bowl. Add remaining soy sauce mixture to
skillet and boil until reduced to a glaze. Add glaze to scallops and toss
to coat well. Keep scallops warm.
Add slaw to skillet and cook over moderately high heat, stirring, just
until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
Serve slaw topped with scallops and garnished with sc allion greens.
Yield: 2 serving
Busted by Christopher E. Eaves
Recipe by: COOKING LIVE SHOW #CL8760
Posted to recipelu-digest by "Christopher E. Eaves"
Mar 14, 1998
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