| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Scallops |
| Sherry to cover | ||
| 1/4 | c | Onion |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 1/2 | ts | Salt |
| 1/2 | c | Smoked ham |
| 1 | ts | Sugar |
INSTRUCTIONS
1. Cut each scallop in half. Add sherry and let stand 15 minutes, turning occasionally. Drain, discarding marinade. Arrange scallop sections on a heatproof dish. 2. Mince onion and ginger root and sprinkle over scallops. Then season with salt. Shred ham and arrange on top; sprinkle with sugar. 3. Steam until done (about 3 to 5 minutes). See "How-to Section". NOTE: Use sea scallops, not bay scallops, for this dish. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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