| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Soups, Seafood, Party |
8 |
Servings |
INGREDIENTS
| 2 |
|
Onion; peeled and quartered |
| 2 |
c |
Garlic |
| 1 |
pn |
Ginger root; size of a quar |
| 2 |
|
Leeks; white part only |
| 3 |
tb |
Butter |
| 8 |
oz |
Shrimp |
| 8 |
oz |
Scallops |
| 4 |
c |
Chicken broth |
|
|
Salt & pepper; to taste |
| 6 |
|
Green onion |
INSTRUCTIONS
1. Use metal blade- Add onion, garlic, ginger and CHOP with4 or 5 quick
pulses. Remove from bowl. 2. Refit w/ med slicing disc. Slice leeks through
the small tube. Remove. 3. Heat butter in saucepan and add onion, garlic,
ginger and leeks. Cook 10 min. until veggies are very tender and fragrant.
4. Cut seafood into approx. 1/2 in. pieces. Add to veggies and cook 1 min.
5. Add stock and bring to boil.Cook 5 minutes. Season w/ salt and pepper.
Meanwhile, with workbowl fitted w/ thin slicing disc, slice green onions
thru the small feed tube. Cook one minute and then serve. This has a
wonderful flavor but may need some adoptions to make in quantity....I have
thought I might try it w/ chicken instead of the seafood. FROM: GINA DAVIS
(XPFD69A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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