cher48603
05-18-2005, 08:36 AM
I haven't prepared scallops before & plan on making this recipe tonight. Sam's had 2 different size scallops & I purchased the larger. Each scallop is about 2" in diameter. I'm not sure about the cooking time. Will I need to cook this size longer than the recipe calls for?
Normally I'd just play with the timing but I have company coming for dinner, so...I like to look like I know what I'm doing.:)
Thanks,
Thai Scallops with Asparagus
1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2-inch) sliced asparagus (about 1/2 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)
Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.
Yield: 4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)
Cooking Light, J/A '98
Normally I'd just play with the timing but I have company coming for dinner, so...I like to look like I know what I'm doing.:)
Thanks,
Thai Scallops with Asparagus
1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2-inch) sliced asparagus (about 1/2 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)
Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.
Yield: 4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)
Cooking Light, J/A '98