Title: Seared Scallops with Chinese Black Bean Vinaigrette
Categories: New Text Import
Yield: 4 Servings

1 1/4	ts	Minced Garlic
1 1/4	ts	Minced Fresh Ginger
2	tb	Minced Shallots
1/4	c	Sesame Oil
3/4	c	Canola Oil
1/2	c	Unseasoned Rice Vinegar
2	tb	Soy Sauce
2	tb	Thai-Style Chili Sauce
2	ts	Honey
1/2	c	Fermented Black Beans, rinsed
1/4	c	Minced Cilantro
12	lg	Scallops
		Salt And Pepper
2	tb	Vegetable Or Peanut Oil

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.

Yield: 4 servings about 2 cups vinaigrette

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

NOTES : Air date: 01/05/9

Recipe by: COOKING RIGHT SHOW #CR9753

Posted to MC-Recipe Digest V1 #369, by Bill Spalding on Sun, 12 Jan 1997.

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