Scallops And Baby Clams With Broccoli, Ginger And Soy Sau
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | New Zealand | Appetizers, Shellfish | 1 | Appetizer |
INGREDIENTS
| 1 | c | Small broccoli flowerets |
| 1 | T | Soy sauce |
| 2 | oz | Large sea scallops, about 3 |
| pieces | ||
| 1 | T | Olive oil |
| 1/2 | c | Chicken stock |
| 1 | T | Fresh ginger juice, or 1/2 |
| teaspoon grated ginger | ||
| 8 | Live New Zealand littleneck | |
| clams wild edibles | ||
| Sea salt to taste |
INSTRUCTIONS
Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover. Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately. Posted to MM-Recipes Digest V3 #4.TXT Posted to MM-Recipes Digest V4 #045 by Julie Bertholf <jewel1@ix.netcom.com> on Feb 13, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 3.6mg
Sodium: 743.4mg
Potassium: 167.6mg
Carbohydrates: 91.4g
Fiber: <1g
Sugar: 53.2g
Protein: 3.9g