| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
|
|
Sherry to cover |
| 1/4 |
c |
Onion |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Smoked ham |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Cut each scallop in half. Add sherry and let stand 15 minutes, turning
occasionally. Drain, discarding marinade. Arrange scallop sections on a
heatproof dish.
2. Mince onion and ginger root and sprinkle over scallops. Then season with
salt. Shred ham and arrange on top; sprinkle with sugar.
3. 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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