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Ingredientes
- 1Â 1/4 tsp Chopped garlic
- 1Â 1/4 tsp Chopped fresh ginger
- 2 Tbsp. Chopped shallots
- 1/4 c. Sesame oil
- 3/4 c. Canola oil
- 1/2 c. Unseasoned rice vinegar
- 2 Tbsp. Soy sauce
- 2 Tbsp. Thai-style chili sauce
- 2 tsp Honey
- 1/2 c. Fermented black beans rinsed
- 1/4 c. Chopped cilantro
- 12 lrg Scallops
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Vegetable or possibly peanut oil
Direcciones
- Combine all the vinaigrette ingredients in a mixing bowl. Whisk together till 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 possibly vegetable oil in a large skillet over medium-high heat till almost smoking. Carefully arrange the scallops around the skillet so which they are proportionately spaced. Sear the scallops till golden brown-brown on each side, about 2 to 3 min per side. Transfer scallops to a serving plate and drizzle with vinaigrette.
- This recipe yields 4 servings with about 2 c. vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 587 | |
| Calories from Fat 488 | 83% |
| Total Fat 55.2g | 69% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.16g | |
| Cholesterol 30mg | 10% |
| Sodium 599mg | 25% |
| Potassium 355mg | 10% |
| Total Carbs 7.05g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.18g | 2% |
| Protein 15.8g | 25% |
