Susanna Foo Chinese Cuisine is well on its way to becoming the second unofficial cookbook of Stellar Recipes, joining the ever-reliable America's Test Kitchen Family Cookbook. Before serving poached pears for dessert during the first of The Gastronomer's 2010 birthday dinners, I made these scallops as a starter. Despite not being a tomato lover, I found them to be quite delicious, but The Gastronomer later told me she thought they were a bit too oily. Nevertheless, it's a very interesting recipe--I had never cooked with Bloody Mary mix before, and certainly never thought of mixing it with ginger, scallions, etc.
Recipe by Susanna Foo Chinese Cuisine
- 1 pound medium sea scallops
- 1/2 cup corn oil
- 1 tablespoon fresh lemon juice
- 1/4 cup diced onion
- 1 tablespoon peeled, grated ginger root
- 1/2 cup scallions, white part only, diced (about 3)
- 1 small tomato, diced
- 1/2 cup bottled Bloody Mary mix
- Coarse salt
- Freshly Ground Pepper
- 1/4 julienned basil or cilantro leaves
Heat the oil in a large skillet over high heat. When the oil is hot but not smoking, about 300 degrees F, add the scallops. Cook, turning, until the scallops are just cooked, about 3 minutes. Do not overcook, or they will toughen.
Using a slotted spoon, remove the scallops to a strainer and drain. Place them in a bowl, toss with the lemon juice, and refrigerate.
Remove all but 1 tablespoon of oil from the skillet and lower the heat to medium. Add the onion, gingerroot, and scallions. Cook, stirring, for 2 minutes. Turn off the heat, add the tomato and Bloody Mary mix, and stir to combine. Let the sauce cool.
Just before serving, drain the scallops. Spoon the sauce over them and toss to combine. Season to taste with salt and pepper. Garnish with the julienned basil or cilantro leaves and serve immediately.
Yield: 6 servings
Estimated Start-to-Finish Time: Not given
Actual Start-to-Finish Time: 2 hours
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