Seafoods recipes

Oriental-Style Sea Scallops

Course : Seafoods
Serves: 6

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Ingredients:

1 1/2 cups broccoli flowerets

1 cup thinly sliced onion

2 tablespoons sesame or vegetable oil

1 pound sea scallops

3 cups thinly sliced Napa cabbage -- or bok choy

2 cups snow peas -- ends trimmed

1 cup shiitake or common -- mushrooms, sliced

2 cloves garlic -- minced

2 teaspoons ground star anise

1/4 teaspoon ground coriander

1/2 cup chicken broth

1/4 cup rice wine vinegar

2 teaspoons to 3 teaspoon light reduced sodium -- soy sauce

2 tablespoons cornstarch

1/4 cup cold water

2 tablespoons sugar

4 cups hot cooked rice

Preparation / Directions:

Lots of oriental vegetables and an interesting blend of seasonings give this light and healthy scallop stir-fry its exotic flavor. STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes. ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until scallops are cooked and vegetables are tender, about 5 minutes. Heat to boiling. MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in sugar. Serve over rice. NOTE: 2 teaspoons five-spice powder can be substituted for the star anise and Coriander; amounts of vinegar and soy sauce may need to be adjusted to taste.

Oriental-Style Sea Scallops

Ingredients:

Preparation / Directions:

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