Title: Chinese Steamed Scallops
Categories: Hawaii Shellfish Chinese
Yield: 4 Servings

1	lb	Fresh bay scallops
2	tb	Oils of Aloha Macadamia Nut
		Oil
1	ts	Cornstarch
1	tb	Chopped Chinese parsley
1	tb	Thinly sliced green onions
1/2	tb	Minced fresh ginger
1		Clove garlic, minced
2	tb	Soy sauce
		Hot cooked rice

Combine scallops, 1 tablespoon of the oil and cornstarch; toss gently. Place scallops on a steaming rack. Combine Chinese, parsley, green onions, and ginger; sprinkle over scallops. Place steaming rack over boiling water, cover and steam 5 minutes. Remove scallops to a serving platter. In a small skillet saute garlic in the remaining 1 tablespoon of the oil until lightly browned. Stir in soy sauce and pour mixture over scallops. Serve immediately with hot rice. Makes 4 servings.

Posted by: Leonard Paris, 21 December, 1996 From: Leonard Paris Date: 21 Dec 96 Home Cooking Ä

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