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Hot and Sour Scallop Soup
Courtesy of National Seafood Institute
Servings: 4
Prep Time: 8 Min.
Cook Time: 8 Min.
What you need:
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1/2 lb.sea scallops, sliced horizontally (1/4") or bay scallops (rinsed under cold running water)
4 c. chicken broth
1 c. thinly sliced mushrooms
1/4 c. sliced bamboo shoots
1 Tbsp. reduced-sodium soy sauce
1/4 tsp. white pepper
2 Tbsp. corn starch mixed with 3 Tbsp. warm water
1 egg, beaten
3 Tbsp. rice vinegar OR 2 Tbsp. white wine vinegar
1/3 c. thinly sliced green onion
What to do:
1. Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil.
2. Reduce heat, add scallops, soy sauce and pepper; simmer 5 minutes. Bring again to a boil. Add corn starch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg.
3. Remove from heat. Stir in vinegar; sprinkle with green onion. Serve immediately.
Serve with:
Steamed Rice

Spinach Salad

Mandarin Orange Slices
Wine pairings:
Riesling/Rhine, Gew├╝rztraminer, Chenin Blanc
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