Seared scallops with chinese black bean vinaigrette

4 servings

Ingredients

Quantity Ingredient
1¼ teaspoon Minced garlic
1¼ teaspoon Minced fresh ginger
2 tablespoons Minced shallots
¼ cup Sesame oil
¾ cup Canola oil
½ cup Unseasoned rice vinegar
2 tablespoons Soy sauce
2 tablespoons Thai-style chili sauce
2 teaspoons Honey
½ cup Fermented black beans; rinsed
¼ cup Minced cilantro
12 larges Scallops
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Vegetable or peanut oil

Directions

Combine all the vinaigrette ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor. Pat the scallops dry and season with salt and pepper.

Heat the peanut or vegetable oil in a large skillet over medium-high heat until almost smoking. Carefully arrange the scallops around the skillet so that they are evenly spaced. Sear the scallops until golden-brown on each side, about 2 to 3 minutes per side. Transfer scallops to a serving plate and drizzle with vinaigrette. This recipe yields 4 servings with about 2 cups vinaigrette.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9753 broadcast 01-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-01-1997

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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