• 10/2 Fried Scallop Day 4

    From Dave Drum@1:3634/12 to All on Fri Sep 30 10:25:00 2022
    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.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)