Chinese Steamed Scallops

Course : Seafoods
Serves: 4
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1 pound bay scallops -- fresh
2 tablespoons macadamia nut oil -- oils of aloha
1 teaspoon cornstarch
1 tablespoon parsley -- chopped chinese
1 tablespoon green onion -- thinly sliced
1/2 tablespoon fresh ginger -- minced
1 clove garlic -- minced
2 tablespoons soy sauce
3 Cup cooked rice -- hot

Preparation / Directions:

Combine scallops, 1 tablespoon of the oil and cornstarch; toss gently. Place scallops on a steaming rack. Combine Chinese parsley, green onions and ginger; sprinkle over scallops. Place steaming rack over boiling water, cover and steam 5 minutes. Remove scallops to a serving platter. In a small skillet saute garlic in the remaining 1 tablespoon of the oil until lightly browned. Stir in soy sauce and pour mixture over scallops. Serve immediately with hot rice.


Nutritional Information:

110 Calories (kcal); 1g Total Fat; (7% calories from fat); 20g Protein; 5g Carbohydrate; 37mg Cholesterol; 698mg Sodium

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