Steamed Marinated Scallops And Ham
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Scallops |
| Sherry to cover | ||
| 1/4 | c | Onion |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1/2 | t | Salt |
| 1/2 | c | Smoked ham |
| 1 | t | Sugar |
INSTRUCTIONS
Cut each scallop in half. Add sherry and let stand 15 minutes, turning occasionally. Drain, discarding marinade. Arrange scallop sections on a heatproof dish. Mince onion and ginger root and sprinkle over scallops. Then season with salt. Shred ham and arrange on top; sprinkle with sugar. Steam until done (about 3 to 5 minutes). See "How-to Section". NOTE: Use sea scallops, not bay scallops, for this dish. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. 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: 271
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 56.7mg
Sodium: 838.8mg
Potassium: 164mg
Carbohydrates: 30.7g
Fiber: <1g
Sugar: <1g
Protein: 9.6g