| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Scallops |
| 3 |
tb |
Chopped fresh ginger |
| 2 |
|
Cloves garlic; very finely chopped |
| 2 |
|
Thick stalks broccoli; cut into flowerets |
| 3 |
tb |
Rice wine vinegar |
| 1/4 |
c |
Light soy sauce |
| 1/4 |
c |
Chicken stock |
| 4 |
|
Scallions; thinly sliced |
| 1 |
tb |
Dark sesame oil |
INSTRUCTIONS
submitted by: 102737.1203@CompuServe.COM (Alexandra Houck, Providence, RI)
If using sea scallops, halve them before cooking.
Spray large, non-stick pan with cooking spray (or use enough oil to coat
bottom of pan). Saute scallops over high het, shaking pan often and tossing
the scallops so they don't stick, for 2 minutes or until they are firm on
the outside.
Remove the scallops from the pan. Add more oil if necessary. Add ginger,
garlic & broccoli. Toss over high heat for 2 minutes. Pour in vinegar, soy
sauce, chicken stock & scallions. Bring to boil and return the scallops to
the pan. Cook for 30 seconds. Turn off the heat, drizzle with sesame oil
and serve at once with rice. Serves 4.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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