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| Recipe created by: Jeanne Jones |
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This refreshingly tangy and versatile dish can be made a number of
different ways. If you can't find bay scallops, substitute shrimp or
even cubed firm fish. Or for a vegetarian entree, use cubed firm tofu
and substitute vegetable stock for the chicken stock.
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| 3/4 pound or 12oz Angel Hair |
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| 2 tablespoons ginger root, peeled and grated |
| 2 cloves garlic, minced |
| 1 tablespoon low-sodium soy sauce |
| 1 tablespoon oyster sauce |
| 1 tablespoon rice wine vinegar |
| 2 tablespoons Chinese rice wine or dry sherry |
| 1 1/2 tablespoons dark sesame oil |
| 2 tablespoons fresh lime juice |
| 1 tablespoon sugar |
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| 1 bunch green onions |
| 1/2 cup fat-free chicken stock |
| 1 pound bay scallops |
| 1/2 cup fresh cilantro, minced |
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| 1. |
Combine all flavoring ingredients in a small bowl. Set aside.
(See Tips below.)
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| 2. |
Finely chop green onions, reserving white and green parts separately.
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| 3. |
Mince cilantro.
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| 1. |
Combine white part of green onions and chicken stock in a large skillet.
Cook over medium heat until scallions are soft. Add flavoring mixture to
skillet and mix well.
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| 2. |
Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente.
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| 3. |
Simultaneously, while pasta cooks, bring sauce to a simmer over medium
heat. Add scallops and cook 2-3 minutes, or until they turn from
translucent to opaque. Do not overcook!
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| 4. |
urn off heat. Stir in cilantro and green part of green onions. Add
cooked pasta directly to sauce. Toss thoroughly and serve immediately
straight from the pan. Garnish with cilantro sprigs if desired.
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| Rieslings | Medium-dry, light to medium-bodied fruity varities. |
| Sparkling Wines | Medium-dry, light to medium-bodied with residual sweetness. |
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(per serving) |
| 8 oz. |
| 434 |
| 17.3% |
| 8.1 g |
| 1.1 g |
| 100 g |
| 614 mg |
| 57 g |
| 0.5 g |
| 30 g |
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If you like spicy food, add 1/2 teaspoon (or to taste) Chinese chili
paste to the sauce.
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