Scallops A La Peking House Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCALLOPS A LA PEKING HOUSE



Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

  • In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
  • In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
  • Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
  • Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
  • Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

SEA SCALLOPS A LA NAGE WITH JULIENNED VEGETABLES



Sea Scallops a la Nage with Julienned Vegetables image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 10

One 11/4 pounds sea-scallops with shell
Salt and pepper
2 medium leeks, including 1 inch of green
2 large carrots, peeled
1 celery stalk
1 bouquet garni: 3 fresh thyme sprigs or 1/2 teaspoon dried, a small bunch of parsley, and a bay leaf tied up with string (or in cheesecloth for dried thyme)
1 cup dry white wine
1 tablespoon finely chopped parsley
1/4 cup tarragon butter
1 medium turnip

Steps:

  • Cut the leeks in half lengthwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
  • Julienne the carrots and turnip into 3- inch lengths. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
  • Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
  • Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish.

SEA SCALLOPS A LA NAGE WITH JULIENNED VEGETABLES



Sea Scallops a la Nage with Julienned Vegetables image

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 10

One 11/4 pounds sea-scallops with shell
Salt and pepper
2 medium leeks, including 1 inch of green
2 large carrots, peeled
1 celery stalk
1 bouquet garni: 3 fresh thyme sprigs or 1/2 teaspoon dried, a small bunch of parsley, and a bay leaf tied up with string (or in cheesecloth for dried thyme)
1 cup dry white wine
1 tablespoon finely chopped parsley
1/4 cup tarragon butter
1 medium turnip

Steps:

  • Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
  • Juluienne the carrots and turnip into 3- inch lenghts. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
  • Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
  • Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish.

SCALLOPS A LA PLANCHA



Scallops A La Plancha image

Provided by Mark Bittman

Categories     dinner, easy, quick, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds big sea scallops
1 clove garlic, peeled and lightly crushed
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
Minced fresh parsley for garnish

Steps:

  • Toss scallops and garlic on a plate, and drizzle with oil and vinegar; sprinkle with salt and pepper, and turn over a couple of times. Go about your business for five minutes.
  • Put a large skillet, preferably nonstick, over high heat. When the skillet smokes - this will take a couple of minutes - drain the scallops and add to the pan a few at a time. By the time you have added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center, about 2 minutes a side.
  • Serve, drizzled with the juices from the plate and garnished with the parsley.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 0 grams, TransFat 0 grams

SCALLOPS A LA PEKING HOUSE



Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories     Chinese Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

  • In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
  • In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
  • Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
  • Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
  • Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

SCALLOPS A LA PEKING HOUSE



Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories     Chinese Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

  • In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
  • In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
  • Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
  • Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
  • Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

SCALLOPS A LA PEKING HOUSE



Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories     Chinese Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

  • In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
  • In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
  • Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
  • Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
  • Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

SCALLOPS A LA PEKING HOUSE



Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories     Chinese Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

  • In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
  • In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
  • Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
  • Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
  • Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

SCALLOPS A LA PLANCHA



Scallops a la Plancha image

Categories     Sauce     Side     Scallop

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 pounds sea or bay scallops
1 garlic clove, peeled and lightly crushed
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
Minced fresh parsley for garnish

Steps:

  • Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times. Go about your business for 5 minutes.
  • Preheat a large skillet, preferably nonstick, over high heat. When the skillet smokes-this will take a couple of minutes-add the scallops (leave the liquid behind), not all at once. By the time you've added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center. (You must work more quickly with bay scallops-add them a few at a time and turn them quickly; you may even have to work in batches to keep them from overcooking.)
  • Serve, drizzled with the juices from the plate and garnished with the parsley.
  • Variations
  • Shrimp or Squid a la Plancha: This technique works perfectly with both shrimp and squid. Keep the cooking time especially short for squid or it will get tough.
  • Another option is to vary the kind of oil, vinegar, seasoning, and garnish as you like. For example, use peanut oil with scallions and peeled fresh ginger, then garnish with a drizzle of soy sauce or fresh cilantro for a completely different take.
  • Scallops
  • A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and-water being cheaper than scallops-decreases their value. Furthermore, the added water makes browning more difficult. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won't have a problem.
  • Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you're stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it's slightly tough, but not unpleasant.

More about "scallops a la peking house recipes"

29 OF OUR BEST SCALLOP RECIPES - TASTE OF HOME
29-of-our-best-scallop-recipes-taste-of-home image
2018-07-19 Bacon-Wrapped Scallops with Pineapple Quinoa. This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipe­. This is a special dish that can be easily …
From tasteofhome.com


SCALLOPS A LA PEKING HOUSE - RECIPELER
Ingredients. 1 tablespoon cornstarch; 1/4 cup dry white wine; 4 tablespoons peanut oil; 2 green onions, minced; 1 1/2 pounds scallops; 1 cup clam juice; 1/2 teaspoon salt
From recipeler.com
Estimated Reading Time 40 secs


CHINESE RECIPES FOR SCALLOPS - COOKEATSHARE
Seared Scallops with Black Berries, Vegetable Ribbons, and Noodles, in Peanut Sauce 917 views pot, for noodles 1 large frying pan for scallops 1 small frying pan for berries vegetable
From cookeatshare.com


SCALLOPS A LA PLANCHA RECIPE | RECIPE | RECIPES, SEAFOOD DISHES, …
Mar 19, 2017 - Learn a quick and easy way to cook scallops on the grill without having to use a plank. It is a great dish to serve guests. Mar 19, 2017 - Learn a quick and easy way to cook scallops on the grill without having to use a plank. It is a great dish to serve guests. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


SCALLOPS A LA PEKING HOUSE
Apr 22, 2018 - Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Apr 22, 2018 - Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


SEAFOOD -- SCALLOPS A LA PEKING HOUSE
Directions In a small bowl dissolve cornstarch in 1/4 cup dry white wine. Set aside. In a large skillet heat peanut oil (on medium-high heat) until almost smoking.
From chinesemenu.com


SCALLOPS A LA PLANCHA - PLAIN.RECIPES
Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times. Go about your business for 5 minutes. Preheat a large skillet, preferably nonstick, over high heat.
From plain.recipes


SCALLOPS A LA PEKING HOUSE THE BEST RECIPES
Nov 11, 2019 - i want cook, and i will learn it from Family top secret recipes. Nov 11, 2019 - i want cook, and i will learn it from Family top secret recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


SCALLOPS A LA PEKING HOUSE - CHINESE
Ingredients. 1 tablespoon cornstarch; ¼ cup dry white wine; 4 tablespoons peanut oil; 2 green onions, minced; 1 ½ pounds scallops; 1 cup clam juice; ½ teaspoon salt
From worldrecipes.org


WORLD BEST PEANUT FOOD RECIPES: SCALLOPS A LA PEKING HOUSE
Ingredients. Servings: 4 1 tablespoon cornstarch ; 1/4 cup dry white ; 4 tablespoons peanut oil ; 2 green onions, minced ; 1 1/2 pounds scallops ; 1 cup clam juice
From peanutfood.blogspot.com


GINA MARIE'S RECIPES : SCALLOPS A LA PEKING HOUSE
2. In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
From ginamariesrecipes.blogspot.com


SCALLOPS A LA PEKING HOUSE — KOUZINA64
Scallops a la Peking House. Χτένια με ασιατική πινελιά! Αυτό το πιάτο σερβίρεται υπέροχα πάνω από ένα κρεβάτι με ρύζι στον ατμό. Ώρα για προετοιμασία: 15 …
From kouzina64.com


SCALLOPS A LA PEKING HOUSE GOOD RECIPES - RECIPES DINNER IDEA
2019-12-14 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set apart. In a big skillet, heat peanut oil on medium-excessive warmness until almost smoking.
From momentopanda.blogspot.com


THE BEST RECIPES - SCALLOPS A LA PEKING HOUSE - POPULAR RECIPES
2019-09-11 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly. Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts. Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils ...
From recipesmycafe.blogspot.com


SCALLOPS A LA PEKING HOUSE - WHATCANICOOKATHOME.COM
This is an external recipe. What Can I Cook At Home only redirects to this recipe.
From whatcanicookathome.com


CHINESE RECIPE: SCALLOPS A LA PEKING HOUSE BY CHRISTYJ – REDCIPES
1999-07-02 Scallops with an Asian twist! This dish is great served over a bed of steamed rice. - Get more ideas of chinese recipes on RedCipes . Scallops with an Asian twist! This dish is great served over a bed of steamed rice. - Get more ideas of chinese recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,948 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. …
From redcipes.com


SCALLOPS A LA PLANCHA RECIPE - THE SPRUCE EATS
2019-09-04 Gather the ingredients. Combine lemon juice, salt, pepper flakes, minced onion, and minced garlic in a large bowl. Add scallops and coat with the mixture. Preheat grill for medium-high heat. Place plancha onto the grill and allow it to heat until it begins to smoke. Add olive oil and heat for an additional 1 minute.
From thespruceeats.com


27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
2022-06-02 Give the scallops a fast sear on each side, then deglaze the pan. It doesn’t take anything fancy, just a good splash of broth and a hint of lemon to pour on top. 22. Seared Scallops with Orange Rum Sauce. Cooking scallops is fun when you add some rum into the mix.
From insanelygoodrecipes.com


SCALLOPS A LA PEKING HOUSE | RECIPE | BEEF STIR FRY RECIPES, ALMOND ...
Apr 22, 2018 - Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Apr 22, 2018 - Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


SCALLOPS A LA PEKING HOUSE RECIPE REVIEWS – REDCIPES
Read all Scallops a la Peking House recipe reviews - part 1 - Get more ideas of chinese recipes on RedCipes. Read all Scallops a la Peking House recipe reviews - part 1 - Get more ideas of chinese recipes on RedCipes . RedCipes. Appetizers and Snacks. 4,948 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes. Desserts. …
From redcipes.com


SCALLOPS A LA CREME - EVERYDAY GOURMET
2022-05-10 Remove any black filaments, wash the scallops under a cold tap water and wipe them dry with kitchen paper. In a frying pan heat the extra virgin olive oil, add the scallops and shake the pan so as to spread them evenly in the pan. Add some salt and pepper. Cook for 1 and a half minutes and flip them to cook the other side. Cook for a further ...
From everydaygourmet.tv


SCALLOPS A LA PEKING HOUSE - RECIPESRUN
Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Scallops a la Peking House. Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Rated 4 from 2 votes Prep Time. 15M. Total Time. 35M. Servings. 4 servings. What You Need. 1 tablespoon cornstarch. 1/4 cup dry white wine. 4 tablespoons peanut oil. 2 green …
From recipesrun.com


HOW MANY CALORIES ARE IN SCALLOPS A LA PEKING HOUSE (RECIPE)
This recipe has a considerable degree of saturated fat compared to foods in the same food group. In this case, almost 44% of foods in this food group have a greater saturated fat ratio. Similarly, about 53% of all foods in our entire database have a greater ratio of saturated fat to calories. Having a fair quantity of saturated fat at 4.75 grams for every 600 calories, it is …
From slimkicker.com


OHANAS SCALLOPS : DESMOINES - REDDIT
Egg yolks, sugar, salt, pepper- cream with hand mixer until smooth and fluffy, 2-3 minutes. Add lemon juice, mix thoroughly. Add salad oil in a thin stream while mixing. Add mayo, folding in with spatula, then beat gently by hand. Sorry I dont have the amounts.
From reddit.com


TERRACE HOUSE RECIPES : TERRACEHOUSE
Terrace House recipes. Close. 42. Posted by 1 year ago. Archived. Terrace House recipes. Forgive me if this has already been asked before but does anyone know where we can get some recipes of the delicious food the guests make? 2 comments. share. save. hide. report. 100% Upvoted. This thread is archived. New comments cannot be posted and votes cannot be cast . …
From reddit.com


SCALLOPS A LA WALKEN - LOS ANGELES MAGAZINE
2012-10-12 Scallops cook very quickly, like shrimp. Cook them real hot for a minute, then throw in a little bit of lemon juice and throw a top on, turn the …
From lamag.com


SCALLOPS A LA PEKING HOUSE - COOKING-RIGHT.NET
1 1/2 pounds scallops; 1 cup clam juice; 1/2 teaspoon salt; 1/4 teaspoon ground cayenne pepper; 1/2 teaspoon ground ginger; 1/3 (8 ounce) can sliced water chestnuts; PREPARATION: In a small bowl dissolve cornstarch in 1/4 cup dry white wine. Set aside. In a large skillet heat peanut oil (on medium-high heat) until almost smoking. Remove the ...
From cooking-right.net


PEKING HOUSE SPECIAL FRIED RICE RECIPES - FOOD NEWS
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink. Lower heat to medium and stir in celery, carrot, green pepper, and peas.
From foodnewsnews.com


SCALLOPS A LA PEKING HOUSE | RECIPESTY
Scallops a la Peking House. Scallops with an Asian twist! This dish is great served over a bed of steamed rice. Active Time 15 mins. Total Time 35 mins. Yield 4 servings. Tags asian asiancategory chinese dinner ethnic experienced fishandseafood ginger lowcarb maindishes oil onion salt shellfish spicesandseasonings spicyfoods vegetables. How to Make It. 1. Step. In a …
From recipesty.com


RECIPES/PEKING.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


HOW TO MAKE SCALLOPS A LA PEKING HOUSE – COOKING ON CLOUD WINE
1 1/2 pounds scallops 1 cup clam juice 1/2 teaspoon salt 1/4 teaspoon ground cayenne pepper 1/2 teaspoon ground ginger 1/3 (8 ounce) can sliced water chestnuts. Directions. In a small bowl dissolve cornstarch in 1/4 cup dry white wine. Set aside. In a large skillet heat peanut oil (on medium-high heat) until almost smoking. Remove the skillet ...
From cookingoncloudwine.com


Related Search