Recipe - Chili Sauce Easy Recipe - Canadian Living

1 pound Sea scallops, rubbery
appendage from the side of
each se removed cornstarch
for dusting scallops
1 tablespoon Each of Oriental sesame oil
and vegetable oil
1 tablespoon Rice vinegar
1 tablespoon Chili paste with garlic
2 teaspoon Soy sauce
2 tablespoon Snipped chives

Heat the sesame and vegetable oils in a skillet over moderate heat. Very
lightly dust the scallops with cornstarch and saute them, on one side only
until quite crusty on one side. When crusty, put a lid on the skillet and
finish steaming the scallops by steaming them without overcooking them.

Remove them from skillet and transfer them, browned side on top of the
lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons
soy sauce and reduce until syrupy, spoon over the chili scallops and dust
with chives.

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6721

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:12 0500

From: Meg Antczak meginny@frontiernet.net