Scallop Dumpling with Garlic Chives
2 T. vegetable oil
1/2 lb. garlic chives, trimmed and cut into 10-inch pieces, or 6 oz.
1 scallion cut into several pieces
1 t. minced fresh ginger
1/2 lb. sea scallops
1 T. plum wine or sherry
2 t. soy sauce
2 t. cornstarch
1 t. Asian sesame oil
1/2 t. salt
1/2 t. freshly ground pepper
36 thin wonton skins
Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic
chives and sauté over moderately high heat, stirring often, until
wilted. Transfer to a bowl to cool. In a food processor, combine the
scallion and ginger and pulse until the scallion is finely chopped.
Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt
and pepper. Pulse until the scallops are finely chopped. Add the garlic
chives and pulse just until evenly incorporated but not smooth. If using
square wonton skins, spread them out on a work surface and cut them
with a 3 1/2-inch round biscuit cutter. Keep all but 12 skins covered
with a towel while you proceed. Spoon a heaping teaspoon of the filling
into the center of each wonton skin. Draw the edges up and pleat evenly.
Pinch the pleated edge to form a little bun. Repeat with the remaining
wonton skins and filling. Pour the remaining 1-tablespoon vegetable
oil onto a small plate and dip the bottom of each dumpling in the oil.
Arrange the dumplings without touching in a bamboo steamer basket. Cover
and steam over boiling water for 10 minutes. (Make ahead: The cooked
dumplings can be refrigerated for 1 day ahead of frozen for up to 2
weeks. Reheat in a steamer or a microwave oven.) Serve warm with the
Makes/Serves: Serves 3 - 4
24 rashers streaky bacon
. Open and prepare the scallops then cut in half. Wrap each piece of
scallop in a rasher of bacon and thread onto a skewer, alternating with
wedges of lemon and bay leaves. Cook on the barbecue for about 3 minutes,
until the bacon is crisp and brown.
Sea Scallops with Capsicum and Zucchini
2 tablespoons olive oil
2 tablespoons butter
2 red capsicums, cored, seeded, and cut into 1/2" cubes
1 cup sliced zucchini, cut into fine slices
1/4 tsp. Tabasco sauce
½ Kg Sea scallops
1 tsp. finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoons dried
2 tablespoons Pernod liquor
2 tbsp. fresh lemon juice
4 tablespoons coarsely chopped fresh parsley
In a wok or large nonstick skillet, heat 1 tablespoon of the olive
oil and 1 tablespoon of the butter over medium heat. Add the red capsicum
and the zucchini and cook, tossing, about 4 min. add the Tabasco and
salt and pepper. When the red peppers and the zucchini are nearly cooked,
add the remaining butter and olive oil. Over high heat, add the scallops,
garlic, thyme, Pernod, lemon juice and parsley. Check for seasoning.
Cook and stir about 2-3 minutes over high heat. Cook until the scallops
are heated through. Do not overcook. Serve immediately
Find all free food recipes like scallop recipes - Here!