Szechuan Scallops Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3: Sweet bell peppers, red
1/2 tsp: Ground ginger,
-- green, yellow
1 tsp: Hot red pepper flakes,
& cut in 1" squares,
-- or to taste,
1 large: Sweet onion, halved
2 cup: Fresh or thawed scallops,
-- cut in 1" cubes, lay
-- about 10 ozs,
2 tbsp: Dry sherry/other white wine,
3/4 cup: Spicy tomato juice,
2 tbsp: Light soy sauce,
Directions:
1. Arrange all ingredients near stove. Prepare a large nonstick
skillet or electric frying pan liberally with cooking spray. Arrange
onion leaves in skillet in a single layer. Cook over medium heat just
until onion begins to brown.
2. Combine all ingredients, except scallops, in skillet; cover,
bring to a simmer, and cook for 5 minutes. Uncover and simmer until
sauce thickens---4 or 5 minutes more. Stir in scallops, and cook just
until heated through and coated with sauce. Serve with plain rice if
desired. Makes 4 servings, 175 calories each; Rice adds 110 calories
per 1/2-cup. From: Dottie Cross TMPJ72B. Reformatted for MM by CLM,
HCPM52C
Source from luhu.jp
skillet or electric frying pan liberally with cooking spray. Arrange
onion leaves in skillet in a single layer. Cook over medium heat just
until onion begins to brown.
2. Combine all ingredients, except scallops, in skillet; cover,
bring to a simmer, and cook for 5 minutes. Uncover and simmer until
sauce thickens---4 or 5 minutes more. Stir in scallops, and cook just
until heated through and coated with sauce. Serve with plain rice if
desired. Makes 4 servings, 175 calories each; Rice adds 110 calories
per 1/2-cup. From: Dottie Cross TMPJ72B. Reformatted for MM by CLM,
HCPM52C
Source from luhu.jp