Scallops & cashews in tangerine sauce
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Scallops & cashews in tangerine sauce
  Scallops    Seafood    California    Sauces  
Last updated 6/12/2012 1:22:22 AM. Recipe ID 54963. Report a problem with this recipe.
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      Title: Scallops & cashews in tangerine sauce
 Categories: Main dish, Seafood, California, Chopstix
      Yield: 4 Servings
 
MMMMM--------------------------SCALLOPS-------------------------------
      2 c  Raw cashews
      2 c  Cooking oil (WHAT!? -KM)
      4    Green onions; finely minced
      4    Garlic cloves; minced
      1 lb Bay scallops

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Dry sherry
      3 tb Tomato sauce
      1 tb Oyster sauce
      1 tb Oriental sesame oil
      1 ts Red wine vinegar
      2 ts Chinese chili sauce
      2 ts Grated tangerine peel
           -(OR finely minced instead)

MMMMM-------------------------TO FINISH------------------------------
      1 tb Cornstarch
 
  This recipe can be adapted beautifully to be vegetarian! I love this
  dish with cubed tofu instead of scallops, and if you can't find a
  vegetarian oyster sauce, just substitute a bit of soy sauce or
  experiment with your favorite Asian sauce.  -KM
  
  ADVANCE PREPARATION:  Place the nuts and oil in a small saucepan over
  medium-high heat.  Stir the nuts occasionally and when they turn very
  light golden, drain immediately and pat dry on paper towels. Pour off
  and reserve 2 tablespoons of the cooking oil for stir-frying.
  
  Set aside in separate containers the green onions, garlic, and
  scallops. In a small bowl, combine the sauce ingredients and mix well.
  
  LAST-MINUTE COOKING:  Combine the cornstarch with an equal amount of
  cold water.  Set aside.
  
  Place a wok over highest heat.  Whent the wok is very hot, add the
  reserved oil to the center.  Roll the oil around the sides of wok and
  add the garlic.  When it just begins to turn white, in about 15
  seconds, add the scallops.  Stir-fry until the scallops just lose
  their raw outside color, about 1 minute.
  
  Stir in the green onions and pour in the sauce.  When the sauce comes
  to a low boil, stir in a little of the cornstarch mixture so that
  sauce glazes the scallops. Stir in the cashews, then taset and adjust
  the seasonings. Spoon onto a heated platter or individual plates.
  Serve at once.
 




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Recipe ID 54963 (Apr 03, 2005)

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