Chinese Scallops With Celery
Chinese Scallops with Celery
Posted by Cookin Dad at recipegoldmine
com 7/10/01 7:41:51 am
Dear Recipe Goldmine Friends,
This tasty recipe was a last-minute dinner idea (had worked a long day & needed something QUICK for a hungry family) is probably one of the easiest Chinese recipes I have ever made
Everyone in my family really liked it
Hope you enjoy it too
Regards, Cookin’ Dad
1 pound scallops
2 stalks celery
1 medium carrot
3/4 cup of the best LOW SODIUM chicken broth
you can find or make
2 tpss garlic, minced until barely visible
1 tps minced ginger, also finely minced
2 Tbspsherry or good dry white wine
About 2 tpss cornstarch mixed with equal amount
of water (to thicken sauce)
Several hrs before cooking, sprinkle salt over scallops, then drizzle about 2 Tbspwater over them & follow that with about 2 tablespoon cornstarch (approximation)
Mix the cornstarch into the scallops well, then set in fridge (this makes for tender scallops)
Before slicing veggies, prepare your sauce by mixing the FINELY minced garlic, ginger & chicken broth
Set aside
Now, slice your celery into 1 1/2-inch long segments, then cut celery segments in half LENGTHWISE
For your carrots, you can slice them into thin wafer-shaped pieces & stack a few of these pieces together & slice them into thin slightly-thicker-than toothpick slivers
If you have time, you can cut your carrots into fancy shapes using a cookie cutter-type mold (I did things the lazy man’s way–lol)
Heat your wok &, just as it starts to smoke, add about 2 Tbspoil (approximation–didn’t measure)
Place celery in wok first &, over reduced heat (don’t want celery to brown too much), cook celery for about 4 min before adding carrots & cooking for about 2 more min
Remove veggies & add a bit more oil & heat it up
After oil has heated, add scallops & cook over medium heat for about 4 min
After scallops have cooked for a minute or two, drizzle the scallops with the sherry or white wine (this is the most important step – the step that gives this dish a great flavor)
Be careful not to overcook your scallops or they may be tough
When scallops are through cooking, remove from wok &, if necessary, clean it before adding sauce
Once sauce has been added & has started to heat up, add cornstarch mixed with water & thicken sauce before returning veggies & scallops back to wok
Mix well with thickened sauce & remove from heat
Serve over white rice
Roasted Pepper Salad
Roasted Pepper Salad (Pimentos Assados)
6 large green, red or yellow peppers (or combination)
1/4 cup olive or vegetable oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely-ground pepper
Set oven to broil or 550 deg F
Arrange peppers on rack in broiler pan
Broil with tops about 5 inches from heat, turning frequently, until blistered on al sides, about 20 minutes
Place peppers in plastic bag; seal bag
Let stand until peppers can be peeled easily, about 20 minutes
Remove skin, stems and seeds from peppers
Cut peppers into 1/2-inch wide strips, and place in nonreactive bowl
Shake remaining ingredients in tightly covered jar; pour over peppers
Cover and refrigerate at least 4 hours
Remove from refrigerator 30 minutes before serving
Yields 6 servings
Biscuit Tortoni
Biscuit Tortoni
1/2 cup crushed toasted almonds
1/2 cup crushed macaroons
2 cups heavy cream, divided
1 teaspoon vanilla extract
3 tablespoons dark rum
1/4 cup confectioners