| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
New Zealand |
Appetizers, Shellfish |
1 |
Appetizer |
INGREDIENTS
| 1 |
c |
Small broccoli flowerets |
| 1 |
tb |
Soy sauce |
| 2 |
oz |
Large sea scallops, about 3 pieces |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
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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