| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
|
Bunch cilantro |
| 1/2 |
|
Lemon; juice of |
| 1/3 |
|
Cucumber |
| 2 |
sm |
Handfuls frozen blackberries (about 10-15) |
| 2 |
|
Habaneros; gutted |
| 1 |
|
Carrot |
|
|
Some fresh ginger (about 1.5 cubic cm) |
|
|
Oil |
INSTRUCTIONS
Blend up the ingredients: (a mini-cuisinart works well). Cook some brown
basmati rice into which you have crumbled a handful of walnuts. Heat a
frying pan and put a little oil in. after it gets hot, put in some diced
ginger (yes, more ginger!) and cook it a bit. then put in some scallops (i
got mine from Trader Joe's) and cook for a while, then put in the sauce
blended above. cook a bit more and turn down the heat to medium until it's
done. make sure to keep stirring because the sauce will dry up if it sits
for too long on the hot pan. Serve the scallops over the rice.
thinly-sliced cucumber makes an interesting garnish. "jeremy j. bornstein"
<jeremy@taurus.apple.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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