| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Scallops |
| 1 | Yellow onion | |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | T | Sherry |
INSTRUCTIONS
Quarter scallops or cut in 1/4-inch slices if large; cut in half if small. Slice onion thin. Heat oil. Add onion and stir-fry to soften. Add scallops and stir-fry quickly to brown. Sprinkle with salt and pepper, then with sherry. Stir-fry over medium heat until scallops are done (2 to 3 minutes). Serve at once. 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: 451
Calories From Fat: 255
Total Fat: 28.8g
Cholesterol: 85.1mg
Sodium: 2107mg
Potassium: 422.2mg
Carbohydrates: 32.4g
Fiber: <1g
Sugar: <1g
Protein: 16g