Vaguely-thai scallops
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Vaguely-thai scallops
  Scallops    Seafood  
Last updated 6/12/2012 1:02:07 AM. Recipe ID 25568. Report a problem with this recipe.
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      Title: Vaguely-thai scallops
 Categories: Seafood, Usenet
      Yield: 4 Servings
      1 lb Scallops, preferably
           -the large (sea) kind,
           -but small bay scallops
           -should be ok
    1/2 lb Snow peas
    1/2 c  White wine
      1 T  Lime juice
      3 T  Nam Pla (Thai
           -fish sauce)
      3    Garlic cloves, chopped
      2 T  Fresh ginger, chopped
      4 T  Butter
           Pepper, freshly ground
  Start some rice cooking, so it will be done when the scallops are
  done.  If you're using large (sea) scallops, slice them into strips
  about 1/4 inch thick.  If you're using small (bay) scallops, don't
  bother slicing them.
  Rinse and drain the snow peas and remove the strings.  Cut the pods
  into 1-inch lengths.
  Heat a small saucepan or skillet, then put in a little butter.  Add
  the ginger and saute for 30 seconds, then add the garlic and saute
  for another
       30    seconds.
  Add the wine and fish sauce, and reduce the mixture by half, stirring
  often. Keep this hot during the next few steps, but stir it so that it
  doesn't burn.
  Heat a skillet large enough to hold the scallops in one layer, and
  melt the rest of the butter.  Over moderately high heat, add the
  scallops and pepper to taste. Add the snow peas and stir-fry until
  the peas have change color and the scallops have turned opaque, about
  2 minutes. Don't overcook the scallops, just cook them until they've
  lost their translucent look.
  Add the sauce and lime juice to the skillet and stir everything for a
  few seconds, until well-mixed.  Serve immediately.
  *  Sauteed scallops with snow peas in fish sauce -- This is something
  I invented with what I had around after I bought some scallops on
  impulse. It's inspired partly by a recipe of Madeline Kamman's and
  partly by Thai and Chinese recipes, although scallop recipes are rare
  in my Asian cookbooks. It's not spicy and probably has very little to
  do with real Thai cooking, but the taste of Nam Pla (Thai fish sauce)
  is an interesting complement to the scallops. Serve it with rice.
  *  Nam Pla is available in asian markets or some supermarkets.
  Substitute soy sauce if you cannot find it. Do not add salt; the Nam
  Pla is salty enough.
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 10 minutes cooking.
  : Precision:  Experiment with the proportions.
  : Jeffrey Mogul
  : DEC Western Research Lab, Palo Alto, California
  : {ucbvax,decvax,ihnp4}!decwrl!mogul, mogul@decwrl.DEC.COM

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Recipe ID 25568 (Apr 03, 2005)

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