Bay scallops with ginger and jalepeno

Yield: 1 servings

Measure 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 ******

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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