Saturday, October 25, 2008

Scallop and Vegetable Combination

Serves: 6-8


1 pound (500 g) scallops
1/4 cup sesame oil
2 onions, peeled and quartered
2 sticks celery, sliced diagonally
6 spring onions, sliced diagonally
2 teaspoons grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon cornflour
1/2 cup water
2 tablespoons dry sherry
2 chicken stock cubes, crumbled
1 small red pepper, sliced thinly into strips
3 1/2 ounces (100 g) button mushrooms, sliced
1 x 7 ounce (225 g) can baby corn
8 ounces (250 g) beans, sliced diagonally
1 teaspoon sesame seeds

Microwave Method:

1. Using a small, sharp knife, make a slit along dark vein of scallops. Lift out dark vein, wash and pat dry.
2. Place oil, onion, celery, shallots, ginger, garlic and soy sauce in a large dish. Stir and cook for 3 minutes on HIGH.
3. Mix cornflour with a little water until smooth, add remaining water, dry sherry and stock cubes. Pour over vegetable mixture.
4. Cook for 2-3 minutes on HIGH.
5. Add scallops, pepper, mushrooms, baby corn and beans. Mix to combine. Cook for 8-9 minutes on MEDIUM HIGH or until scallops are tender. Sprinkle with sesame seeds. Serve hot.

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