Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese Scallop And Ginger Soup
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- #98526
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 sea scallops, cut in 1/8" strips
1 ounce fresh ginger, peeled, julienned, reserving peel
2 scallions, finely sliced on the diagonal
2 1/2 cups fish stock
1/2 tablespoon soy sauce
1/2 teaspoon arrowroot or cornstarch
1 dash lemon juice
salt, to taste
freshly ground white or pink pepper, to taste
directions
Put the julienned ginger in a saucepan with cold water. Bring to a boil, then remove ginger and drain.
Bring the fish stock to a boil with the ginger peels. Remove from heat and let steep for 15 minutes. Strain the ginger water into a clean pot. Add soy sauce, ginger strips, and scallions and bring to a simmer.
Mix the arrowroot or cornstarch with a little water and stir into the broth. Season with the lemon juice, salt, and pepper. When you're ready to serve, add the scallop strips to the simmering stock, poach for 10 seconds, then ladle into bowls.
added by
rseidner
nutrition data
Nutritional data has not been calculated yet.
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