Chili Scallops

1. 1

   Heat the sesame and vegetable oils in a skillet over moderate heat.

2. 2

   Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side.

3. 3

   When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.

4. 4

   Remove them from skillet and transfer them, browned side on top of the lentils.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.