Chinese Pasta with Bay Scallops
List of Ingredients
2 Tbs ginger root, peeled and grated
2 cloves garlic, minced
1 Tbs soy sauce
1 Tbs oyster sauce
1 Tbs rice wine vinegar
2 Tbs Chinese rice wine or dry sherry
1 1/2 Tbs dark sesame oil
2 Tbs fresh lime juice
1 Tbs sugar
For the Pasta:
3/4 lb angel hair pasta
1 bunch scallions
1/2 cup fat-free chicken stock
1 lb bay scallops
1/2 cup fresh cilantro, chopped
Recipe
Combine all sauce ingredients in a small bowl. Set aside.
Finely chop scallions, reserving the green tops.
Combine the white part of the scallions and the chicken stock in a large skillet. Cook over medium heat until the scallions are soft. Add the sauce mixture to the skillet and mix well. Remove from the heat and set aside.
Cook the pasta until al dente, drain thoroughly and return to the same pot in which it was cooked.
Simultaneously, while the pasta is cooking, return the skillet to the stove and bring the sauce to a simmer over medium heat. Add the scallops and cook for 2-3 minutes, or until they turn from translucent to opaque. Do not overcook.
Turn off the heat and stir in the cilantro and the finely chopped green scallion tops. Pour over the drained pasta and mix well. Serve immediately straight from the pot. Garnish with cilantro sprigs if desired.
Recipe from Krista Mauler
|
|
member logon
