Stir-fried Scallops W/ginger And Broccoli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Scallops |
| 3 | T | Chopped fresh ginger |
| 2 | Cloves garlic, very finely | |
| chopped | ||
| 2 | Thick stalks broccoli, cut | |
| into flowerets | ||
| 3 | T | Rice wine vinegar |
| 1/4 | c | Light soy sauce |
| 1/4 | c | Chicken stock |
| 4 | Scallions, thinly sliced | |
| 1 | T | Dark sesame oil |
INSTRUCTIONS
submitted by: 102737.1203@CompuServe.COM (Alexandra Houck, Providence, RI) If using sea scallops, halve them before cooking. Spray large, non-stick pan with cooking spray (or use enough oil to coat bottom of pan). Saute scallops over high het, shaking pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove the scallops from the pan. Add more oil if necessary. Add ginger, garlic & broccoli. Toss over high heat for 2 minutes. Pour in vinegar, soy sauce, chicken stock & scallions. Bring to boil and return the scallops to the pan. Cook for 30 seconds. Turn off the heat, drizzle with sesame oil and serve at once with rice. Serves 4. Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 231
Total Fat: 27g
Cholesterol: 128mg
Sodium: 1287.4mg
Potassium: 664.4mg
Carbohydrates: 55.4g
Fiber: 2.4g
Sugar: <1g
Protein: 21.6g