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Skewered Sea Scallops

Serve four scallops per person as a light entree or two to three as an appetizer for four persons. Find sweet and thick Indonesian ketjap manis and Japanese ingredients in the Asian grocery store.

• Bamboo skewers
•8 or 12 large sea scallops
•1/4 cup soy sauce, preferably Kikkoman
•1 tablespoon freshly grated ginger
•1/2 teaspoon sesame oil, preferably toasted
•1/2 teaspoon peanut oil, preferably toasted
•Sweet soy sauce (ketjap manis)
•Black sesame seeds

Get out a nonstick skillet and measure its diameter against the skewers to be sure the scallop-loaded skewers will fit.

Marinate scallops in soy sauce and ginger for 30 minutes. Pat the scallops dry on paper towels. Thread the scallops onto skewers, keeping the flat side down. Thread each row of scallops with a second skewer to stabilize.

Heat a nonstick frying pan and add the oils. When hot, add the scallops and saute without turning for about 3 minutes, depending on size, until nicely browned. Turn and brown the other side, about 2 to 3 minutes. Remove to plates.

To serve, swirl scallops with sweet soy sauce and scatter with black sesame seeds. Place a mound of Japanese slaw on the side.

Thursday, September 13, 2001