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1 1/2
teaspoons soy sauce
1 1/2 tablespoons white-wine vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon Asian sesame oil
3 cups thinly sliced Napa cabbage
1 medium carrot, shredded
1 scallion, sliced thin
1/2 pound sea scallops
Garnish: Thinly sliced scallion greens
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
sauté 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
scallion greens.
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