Scallop Dumplings in Asian Broth

Name: Scallop Dumplings in Asian Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 liters canned low-sodium chicken broth; 1 sprig Cilantro sliced scallions, Asian sesame oil and Asian hot sauce, for garnish; 1 teaspoon cornstarch; 1 large egg white; 2 teaspoons minced fresh ginger; 3 larges garlic cloves, smashed; 1 teaspoons kosher salt; 12 inches long strips of lemon zest; 0 teaspoons freshly ground pepper; 4 servings Salt and freshly ground pepper; 710 milliliters thinly sliced Savoy cabbage; 1 scallion, coarsely chopped; 454 grams sea scallops, halved; 2 teaspoons Asian sesame oil; 16 snow peas, julienned; 1 Tbsp soy sauce; 2 teaspoons soy sauce; 2 teaspoons vegetable oil

Scallop Dumplings in Asian Broth is a gluten free, dairy free, and vegetarian recipe with 4 servings. One serving contains 80 calories, 4g of protein, and 4g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have chicken broth, cilantro sprigs, egg white, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

MAKE THE DUMPLINGS: In a food processor, blend the egg white with the soy sauce, scallion, ginger, vegetable oil, sesame oil, cornstarch, salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Corn Starch

Sesame Oil

Egg Whites

Soy Sauce

Green Onions

Ginger

Equipment you will use

Food Processor

Add all but 3 of the scallops and process to a coarse paste. Scrape the paste into a bowl.

Ingredients you will need

Scallops

Equipment you will use

Bowl

Cut the remaining scallops into 1/2-inch dice and fold them into the paste. Cover and refrigerate.

Ingredients you will need

Scallops

MAKE THE BROTH: In a large saucepan, combine the broth with the lemon zest, garlic, soy sauce, ginger and a pinch each of salt and pepper. Cover and simmer for 20 minutes.

Ingredients you will need

Salt And Pepper

Lemon Zest

Soy Sauce

Garlic

Ginger

Broth

Equipment you will use

Sauce Pan

Remove from the heat and discard the lemon zest and garlic.

Ingredients you will need

Lemon Zest

Garlic

Add the snow peas and cabbage and bring to a simmer.

Ingredients you will need

Snow Peas

Cabbage

Drop scant tablespoons of the scallop paste into the broth, then cover and simmer over low heat until the dumplings are just cooked through, about 2 minutes. Ladle into bowls, top with the garnishes and serve.

Ingredients you will need

Scallops

Broth

Equipment you will use

Bowl

Ladle

Notes: One Serving - Calories 218 kcal, Total Fat 2 gm, Saturated Fat 6 gm, Protein 27 gm, Carbohydrates 12 gm

Equipment

Ingredients

Servings:

1liters

canned low-sodium chicken broth 1sprig

Cilantro sliced scallions, Asian sesame oil and Asian hot sauce, for garnish 1teaspoon

cornstarch 1large

egg white 2teaspoons

minced fresh ginger 3larges

garlic cloves, smashed 1teaspoons

kosher salt 12inches

long strips of lemon zest 0teaspoons

freshly ground pepper 4servings

Salt and freshly ground pepper 710milliliters

thinly sliced Savoy cabbage 1

scallion, coarsely chopped 454grams

sea scallops, halved 2teaspoons

Asian sesame oil 16

snow peas, julienned 1Tbsp

soy sauce 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.