Chili Scallops

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
  • 1 tablespoon each of Oriental sesame oil and vegetable oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili paste with garlic
  • 2 teaspoons soy sauce
  • 2 tablespoons snipped chives
Directions
  • Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.

  • Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.


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