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Scallops, Mushrooms, and Water Chestnuts

Fish and Seafood

Scallops, Mushrooms, and Water Chestnuts
½ pound sea scallops, divided
10 Chinese black mushrooms soaked in two cups boiling water for half an hour, drain, and reserve the water
10 water chestnuts
5 slices fresh ginger, peeled
1 egg
1 tablespoon Chinese rice wine
½ teaspoon salt
1 scallion, angle sliced
1. Using half the scallops, grind one-half of the mushrooms, water chestnuts and ginger in a food processor. Coarsely mince the other half of this mixture.
2. Mix the ground half with the egg, rice wine, and the salt and make into one-inch balls, and simmer them for ten minutes in a large pot in two cups of water.
3. Add the mushroom water, rice wine, and the salt and simmer both sets of balls another three minutes, then add the scallions and bring to the boil and immediately remove from the heat source and serve in soup bowls.

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