Scallops and baby clams with broccoli, ginger and soy sauce
1 Appetizer
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small broccoli flowerets |
| 1 | tablespoon | Soy sauce |
| 2 | ounces | Large sea scallops, about 3 pieces |
| 1 | tablespoon | Olive oil |
| ½ | cup | Chicken stock |
| 1 | tablespoon | Fresh ginger juice, or 1/2 teaspoon grated ginger |
| 8 | Live New Zealand littleneck clams, wild edibles | |
| Sea salt to taste | ||
Directions
Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover.
Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt.
Cover and continue cooking for 2 minutes or until the clams have opened.
Serve immediately.
Posted to MM-Recipes Digest V3 #4.TXT Posted to MM-Recipes Digest V4 #045 by Julie Bertholf <jewel1@...> on Feb 13, 1997.