Bay scallops with ginger and jalepeno
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Peanut oil |
| 3 | Cloves garlic, minced | |
| 1½ | teaspoon | Minced jalepeno pepper |
| 4 | Scallions, greens trimmed to 3 inches and split | |
| 3 | 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
****** 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