Seared dayboat scallops with napa cabbage and chipotle brot

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Jumbo dayboat scallops
Olive oil
Salt and freshly ground pepper
5 cups Very finely shredded Napa cabbage
Toasted sesame oil; (optional)
¾ cup Cooked rice beans
Shellfish-chipotle stock (recipe follows)
Chopped fresh chives and tangerine olive o

Directions

GARNISH

Remove side muscle from scallops and discard. Drizzle a tablespoon or two of olive oil over scallops and season with salt and pepper.

To serve: Heat tablespoons of oil, preferably in a non-stick skillet, over moderately high heat. Quickly sear scallops on both sides until golden brown but still slightly translucent in the center. Be careful not to overcook -- the whole process should take 2-3 minutes.

Wipe out saute pan and heat another tablespoon of oil. Saute cabbage briefly until crisp tender (1-2 minutes) with 2-3 drops of sesame oil, if desired. Divide cabbage among 6 large, shallow soup plat es and mound in center. Sprinkle a heaping tablespoon or two of rice beans around cabbage and ladle an ounce or two of stock on beans. Place scallops on top of cabbage and garnish with chopped chives and drops of ta ngerine oil. Serve immediately. Yield: 6 serving

Recipe By : COOKING LIVE SHOW #CL8749 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:50 -0500 From: "Angele and Jon Freeman" <jfreeman@...>

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