Last night we celebrated David's new contract with a new TV Station in town with a nice dinner.
We had Crispy Scallops with Chipotle Tartar Sauce and Green Papaya Salad. Of course, we washed it down with a nice bottle of Moet White Star Champagne.
1. Mix 1/2 cup bottled tartar sauce, 2 T chopped scallions, 1 T orange juice and 1.5 tsp. chipotle hot pepper sauce in a small bowl.
2. Put 1 lb fresh or thawed frozen sea scallops , 3 T yellow cornmeal and 1/2 tsp. each salt & paprika in a plastic food bag; shake to coat.
3. Heat 1 T oil in a large non-stick skillet over medium-high heat. Add scallops and cook 3 minutes, turnign once until golden and just cooked through. Serve with sauce.