Seared scallops with hot garlic oil and chinese sausage

4 servings

Ingredients

Quantity Ingredient
Canola oil; to cook
12 larges Scallops -; (U-8)
Salt; to taste
Freshly-ground black pepper; to taste
¼ cup Cilantro leaves
=== HOT GARLIC OIL ===
16 Garlic cloves; thinly sliced
½ cup Peanut oil; (Lion and Globe brand)
=== STICKY RICE POUCH ===
3 cups Sushi rice
Water; to cover rice
¼ cup Dried scallops
2 Lapchang; (Chinese sausage), diced
½ cup Sliced scallions
⅓ cup Oyster sauce
¼ cup Chopped cilantro
Salt; to taste
Freshly-ground white pepper; to taste
4 Lotus or banana leaves

Directions

In a hot saute pan, add a little oil and caramelize the seasoned scallops.

Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with hot garlic oil. HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown.

Immediately spoon on top of scallops. STICKY RICE POUCH: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool.

Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Seared Scallops With Hot Garlic Oil Chinese Sausage Sticky Rice Pouch".

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A39)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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