Hot and sour scallop soup 2

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Grated ginger root
1 teaspoon Sherry
2 teaspoons Minced garlic
2 teaspoons Soy sauce
2 teaspoons Chili oil
2 teaspoons Grated lemon zest
¼ teaspoon Chinese 5-spice powder
2 teaspoons Minced cilantro
2 teaspoons Lemon juice
1 teaspoon Rice vinegar
6 cups Chicken broth; preferably low-sodiu
3 larges Mushrooms; thinly sliced
1 teaspoon Cornstarch mixed with 1 tsp. cold water
Oil
Scallop Dumplings
2 smalls Green onions; thinly sliced
1 teaspoon Sesame oil
1 slice White bread
½ teaspoon Grated ginger root
½ pounds 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}

Combine sesame oil, bread, ginger, and scallops in food processor fitted with metal blade. Season to taste with salt, if desired. Process until just pureed. Do not overprocess. Dip melon baller into cold water and scoop out about 16 (1-inch) dumplings. (Can be made several hours ahead and kept at room temperature.) Makes 16. (Note: Not having a melon baller, I just used 2 small spoons to form dumplings.) Recipe By : stssmem@... (Mary Murphy) Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 20:23:10 -0500 From: kmeade@... (The Meades)

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