bay scallops with ginger and jalepeno

1 servings
3 tablespoons Peanut oil
Cloves garlic, minced
1½ teaspoon Minced jalepeno pepper
Scallions, greens trimmed to 3 inches and split
Thin slices ginger
¼  Red bell pepper, chopped
1 teaspoon Cumin
1½ teaspoon (National Foods) curry powder
2 teaspoons Thai seasoning
  Salt and freshly ground
  Black pepper, to taste
1½ pounds Frozen bay scallops, thawed
2 teaspoons Chopped fresh parsley

****** Directions ******

Warm the oil in a nonstick skillet over medium heat. Add the garlic and jalepeno and cook to soften, about 30 seconds. Add the scallions, ginger, red bell pepper, cumin, curry, Thai seasoning, salt and pepper. Add the scallops, increase the heat to high, and cook, stirring constantly, until the scallops are just cooked through, 2 to 3 minutes. Remove to a warm platter and garnish with the parsley. From: Sandee Eveland Date: 08-29-95 (13:32) (163) Fido: Interco

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