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Name: Seared Scallops with Hot Garlic Oil And Chinese Sausage
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: Canola oil; to cook; 3 c Sushi rice; 1/4 c Cilantro leaves; 1/2 c Sliced scallions; 1/4 c Chopped cilantro; 12 lg Scallops -; (U-8); Salt to taste; 16 Garlic cloves; thinly sliced; 1/3 c Oyster sauce; Water; to cover rice; 1/2 c Peanut oil; (Lion and Globe; Salt to taste; 4 Lotus or banana leaves; Black Pepper freshly ground; 1/4 c Dried scallops; 2 Lapchang; (Chinese sausage),; Freshly-ground white pepper;

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Seared Scallops with Hot Garlic Oil And Chinese Sausage

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

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

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 4 servings

Calories: 618
Calories from Fat: 9 (1%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 653.7mg		23 %
Potassium 184.4mg		5 %
Total Carbohydrate 136.7g		40 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 131.5g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 618

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