Recipe - Glazed Sea Scallops With Wilted Napa Cabbage Slaw

1 One half teaspoon Soy sauce
1 One half tablespoon Whitewine vinegar
One half teaspoon Sugar
2 tablespoon Olive oil
1 tablespoon Asian sesame oil
3 cup Napa cabbage; thinly cut or sliced up
1 md Carrot; shredded
1 Scallion; cut or sliced up thin
One half pound Sea scallops

GARNISH
Scallion greens; thinly
cut or sliced up

In a small bowl whisk together soy sauce, vinegar, sugar, 1 One half 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 nonstick
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 cea260@airmail.net

Recipe by: COOKING LIVE SHOW #CL8760

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998