SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC
Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course or 6 first-course servings
Number Of Ingredients 14
Steps:
- Make gremolata:
- Stir together cilantro, garlic, and zest in a small bowl.
- Make beurre blanc:
- Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
- Sprinkle scallops with gremolata and serve with sauce.
GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
GINGER SCALLION SOY SAUCE
Steps:
- Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.
GINGER GARLIC SCALLION CILANTRO WOKED BABY OCTOPUS AND SEPIA
Make and share this Ginger Garlic Scallion Cilantro Woked Baby Octopus and Sepia recipe from Food.com.
Provided by Monzeeki
Categories < 60 Mins
Time 40m
Yield 4-6 people
Number Of Ingredients 10
Steps:
- Boil water in large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. Should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking thing in the middle of the body) Slice up into 1 inch pieces including the head.
- Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepai in 1 inch cubes or diamond shape. Set aside.
- Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish.
- Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes.
- Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off heat. Taste and Plate.
- Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.
Nutrition Facts : Calories 271.3, Fat 7.4, SaturatedFat 0.8, Sodium 1015.8, Carbohydrate 45.5, Fiber 2.6, Sugar 1.8, Protein 6.4
SCALLION, GINGER, GARLIC MARINADE
Great on chicken, pork, and beef. This is full of Asian flavor from the sesame oil, scallions, garlic, and ginger. Try it on ribs.
Provided by Rita1652
Categories Peppers
Time 10m
Yield 1 marinade mixture
Number Of Ingredients 9
Steps:
- Mix all together.
- Marinade meat of your choice and chill for 1 hour to 24 hours.
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
GINGER SCALLION SAUCE
Steps:
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
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