ISO: Recipe(s) for Scallops w/ Ginger Sauce?!

[Lynn B]

Hi!

I am looking for a scallop recipe that uses ginger in a light sauce. I had something like this once a long time ago in a restaurant that is now gone. I've been thinking about it lately and have been unable to find any similar recipes.

Does anyone have anything like this? I would be OH SO grateful!!! :)

Thank you!!!
Lynn

[emilycat]

Lynn,

This one's in my recipe box on Epciurious -- it sounds like what you're looking for. Let me know if you try it!

http://www.epicurious.com/run/recipe/view?id=13301

[Lynn B]

Emily,
You little running/cooking maven, you!!! :) That recipe sounds delicious and just like what I'm looking for!!!

THANKS!!!!

YOU are a peach!!!
Lynn

[Gail]

Since my computer weirded out when I tried to post this-- and in the interim it sounds like you were visited by the benevolent recipe fairy, I'm throwing this in, just because I typed it, not that it sounded exactly like what you wanted. Actually, it sounds like a pretty wild sauce with all the garlic, ginger, and red pepper-- just the kind of thing I happen to like. So if nothing else, maybe I'LL try it... :)

Ginger-Garlic Shrimp (yeah, yeah... so use scallops.)

1 pound uncooked shrimp, peeled, deveined (See. Scallops are easier to use, too. No troublesome peeling or deveining.)
1 tablespoon Oriental sesame oil or vegetable oil (Sesame oil is going to give a much different taste, if you're familiar with it.)
1 tablespoon minced garlic (anything with 1 tablespoon garlic has GOT to be good!)
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
3 tablespoons soy sauce

2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar

6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice

Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. (Conjures up an intriguing mental imagine of one tossing a bowl around the room, doesn't it? Call in your daughter. Play catch.) Let stand 15 minutes. (Undoubtedly the mixture needs to rest after all that wild tossing.)

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Stare at it for a few seconds. Feel silly? Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp (OKAY-- scallop) mixture, green onions and smow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. (Please note, if substituting scallops that no matter how long you may cook those little puppies, they will NOT be turning into pink shrimp. We'll assume a like guideline will be to cook until scallops are no longer translucent and/or you become bored cooking them.) Add cornstarch mixture; stir until sauce thickens, about 1 minute. Serve with rice.

From: Bon Appétit, "Tastes of the World"

Ever notice how incredibly bossy recipes sound?...do this, do that, always ordering us around... Sometimes I simply feel duty bound to break the monotony.

Sorry.

[Lynn B]

Gail,
I am LOL over your post!!! :D Thank you sooo much for the recipe! If I don't try it with scallops, I will definitely try it with the shrimp! It sounds wonderful!

THANKS again!!!
Lynn