Subj : 10/2 Fried Scallop Day 4
To   : All
From : Dave Drum
Date : Fri Sep 30 2022 10:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Scallop Stir-Fry
 Categories: Seafood, Wine, Herbs, Vegetables, Pasta
      Yield: 4 Servings
 
     12 oz Sea scallops
    2/3 c  Water
      2 tb Dry sherry
      1 tb Cornstarch
      2 ts Soy sauce
      1 ts Grated gingerroot
    1/2 ts Instant chicken bouillon
           - granules
      1 tb Oil
      2 c  Fresh pea pods
           +=OR=+
      6 oz Pkg pea pods; thawed
      8 oz Whole baby sweet corn;
           - thawed
           +=OR=+
  8 1/4 oz Can whole baby sweet corn;
           - drained
     16    Cherry tomatoes; quartered
      3    Green onions; sliced
      2 c  Hot cooked ramen or other
           - fine noodles
 
  Thaw scallops, if frozen. Cut any large scallops in half.
  Set aside.
  
  For sauce, in a small bowl stir together water, sherry,
  cornstarch, soy, ginger, and bouillon granules. Set aside.
  
  Pour cooking oil into a wok or large skillet. (Add more
  oil as necessary during cooking.) Preheat over med-high
  heat. Stir-fry fresh pea pos, if using, and corn in hot
  oil for 1-2 min or until crisp tender. Remove vegetables
  from wok.
  
  Add scallops to the hot wok. Stir-fry about 2 min. or
  until scallops turn opaque. Push scallops from the center
  of the wok. Stir sauce. Add sauce to the center of the
  wok. Cook and stir until thickened and bubbly. Return
  cooked vegetables to the wok. Add thawed frozen pea pods,
  if using, tomato, and green onion. Stir all ingred.
  together to coat with sauce. Cook and stir 1-2 min. more
  or until heated through. Serve immediately over hot cooked
  noodles.
  
  Recipe By: Better Homes Gardens-Low Cal/Low Fat-Spring,99
  
  Serving Size: 4 servings
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Paleo fitness: find, or avoid becoming, food in the bush.
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