Seared Scallops with Chinese Black Bean Vinaigrette

Title: Seared Scallops with Chinese Black Bean Vinaigrette
Categories: Ckright3
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;
1/4 c Minced cilantro
12 lg Scallops
Salt; to taste
Freshly-ground black pepper;
-to taste
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. 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 –


Recipe by: John Ash

Converted by MM_Buster v2.0l.