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Title: Scallops and Baby Clams with Broccoli, Ginger And Soy Sauce
Categories: Appetizer Shellfish
Yield: 1 Appetizer
| 1 | c | Small broccoli flowerets |
| 1 | tb | Soy sauce |
| 2 | oz | Large sea scallops, about 3 pieces |
| 1 | tb | Olive oil |
| 1/2 | c | Chicken stock |
| 1 | tb | Fresh ginger juice, or 1/2 teaspoon grated ginger |
| 8 | Live New Zealand littleneck clams, wild edibles | |
| Sea salt to taste |
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 previous next