Asian Scallops
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
1/4 cup low salt veg. broth
1 pound scallops. rinsed and dried
1 tablespoon shallots, finely minced
1 teaspoon ground coriander
1 teaspoon dried fennel
1/4 teaspoon ground cumin
1/8 teaspoon turmeric
lemon slices Recipe
In a large nonstick skillet, heat the broth over high heat. Add the scallops to the skillet, stirring lightly with a wooden spoon, and cook about 1 minute. Add shallots, coriander, fennel, cumin and turmeric to the scallops, and cook for about 3 minutes, turning scallops until they are golden or lightly browned. Add a squeeze of lemon juice before removing from the heat. Serve piping hot. Optional: can add 2 tbl. of sherry to the skillet.
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