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1. Soak dried scallops. (Reserve soaking liquid.) 2. Strain soaking liquid; then combine with stock, sherry and salt. Trim and peel radishes. 3. Heat oil. Add scallops and radishes; stir-fry 2 minutes. 4. Add soaking liquid-stock mixture and heat quickly. Then simmer, covered, until scallops are tender (about 15 minutes). 5. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken, and serve. From
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4|
|Calories from Fat: 63 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 5mg||2 %|
|Sodium 1448.4mg||50 %|
|Potassium 143.2mg||4 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.9g|
|Protein 2.8g||4 %|
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Calories per serving: 111
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