Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Scallops with Chinese Parsley

Fish and Seafood

Scallops with Chinese Parsley
Ingredients:
2 large bunches cilantro rinsed and dried with paper towels
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons vegetable oil
1 and 1/2 pounds fresh scallops, cut in half so there are two circles from each scallop
2 teaspoons grated fresh ginger
1 teaspoon peeled and grated fresh garlic
2 teaspoons Chinese Shaoxing rice wine
2 teaspoon Chinese sesame oil
Preparation:
1. Cut the cilantro/parsley in two-inch pieces. Mix with the salt and cornstarch and set aside.
2. Heat the oil in a wok or large fry pan, and fry the ginger and garlic for one minute.
3. Add the scallops and stir-fry one minute, then add the wine and stir just one more minute. Next stir in the cilantro and stir once or twice, sprinkle with sesame oil, stir, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720