Seared Scallops with Hot Garlic Oil And Chinese Sausage

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Seared Scallops with Hot Garlic Oil And Chinese Sausage Ingredients

Canola oil; to cook	Water; to cover rice
12 lg Scallops -; (U-8)	1/4 c Dried scallops
Salt; to taste	2 Lapchang; (Chinese sausage),
Freshly-ground black pepper;	1/2 c Sliced scallions
1/4 c Cilantro leaves	1/3 c Oyster sauce
=== HOT GARLIC OIL ===	1/4 c Chopped cilantro
16 Garlic cloves; thinly sliced	Salt; to taste
1/2 c Peanut oil; (Lion and Globe	Freshly-ground white pepper;
=== STICKY RICE POUCH ===	4 Lotus or banana leaves
3 c Sushi rice

Instructions for Seared Scallops with Hot Garlic Oil And Chinese Sausage

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@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-20-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.

Main Ingredient: ScallopsCuisine: Chinese

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