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Scallops In Garlic and Ginger Sauce

Kraft Memeber Recipe
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Makes: 2 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 2 Tbsp. vegetable oil
  • 1 lb. scallops, cleaned and halved
  • 1-inch fresh ginger root, finely chopped
  • 3 garlic cloves, crushed
  • 2 leeks, shredded
  • 3 oz./3/4 cup shelled peas
  • 4 1/2 oz. canned bamboo shoots, drained
  • 2 Tbsp. light soy sauce
  • 2 Tbsp. unsweetened orange juice
  • 1 tsp. caster (superfine) sugar
  • Garnish to your liking (i.e. orange zest, or greens)
make it
1. Heat the oil in a preheated wok. Add the scallops and stir fry for 1-2 minutes. Remove the scallops from the wok with a slotted spoon and set aside.

2. Add the ginger and garlic to the wok and stir fry for 30 seconds.

3. Stir in the leeks and peas and cook, stirring, for another 2 minutes.

4. Add the bamboo shoots and return the scallops to the wok.

5. Stir in the soy sauce, orange juice and sugar and cook for 1-2 minutes.

6. Transfer to a warm dish, garnish and serve immediately.
Notes
Frozen scallops should be added at the end of cooking to prevent them from breaking up. Also, use the skirt of the scallops for making stock. Don't overcook.
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