Side Pannel
Hot and Sour Scallop Soup 2
Ingredients List
- 1 ts Grated ginger root
- 1 ts Sherry
- 2 ts Minced garlic
- 2 ts Soy sauce
- 2 ts Chili oil
- 2 ts Grated lemon zest
- 1/4 ts Chinese 5-spice powder
- 2 ts Minced cilantro
- 2 ts Lemon juice
- 1 ts Rice vinegar
- 6 c Chicken broth; preferably
- -low-sodiu
- 3 lg Mushrooms; thinly sliced
- 1 ts Cornstarch mixed with 1 tsp.
- -cold water
- Oil
- Scallop Dumplings
- 2 sm Green onions; thinly sliced
- 1 ts Sesame oil
- 1 sl White bread
- 1/2 ts Grated ginger root
- 1/2 lb Bay or sea scallops
- Salt; optional
Directions
Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5-spice
powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart
pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain
soup.
Heat oil in small skillet over medium-high heat. Add mushrooms and saute
about 4 minutes, stirring often. Add to soup.
(Soup can be made ahead to this point and refrigerated for 1 day, or frozen
up to 3 months.)
Before serving, drop Scallop Dumplings into the boiling soup. Cook 1
minute. Garnish with sliced green onions. Adjust seasonings to taste. Serve
hot.
{\large Scallop Dumplings}
powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart
pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain
soup.
Heat oil in small skillet over medium-high heat. Add mushrooms and saute
about 4 minutes, stirring often. Add to soup.
(Soup can be made ahead to this point and refrigerated for 1 day, or frozen
up to 3 months.)
Before serving, drop Scallop Dumplings into the boiling soup. Cook 1
minute. Garnish with sliced green onions. Adjust seasonings to taste. Serve
hot.
{\large Scallop Dumplings}
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