Scallop Dumplings In Asian Broth Recipe

Name: Scallop Dumplings In Asian Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg white; 1 tablespoon soy sauce; 1 scallion, coarsely chopped; 2 teaspoons minced fresh ginger; 2 teaspoons vegetable oil; 1 1/2 teaspoons Asian sesame oil; 1 teaspoon cornstarch; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 1 pound sea scallops, halved; 4 1/2 cups canned low-sodium chicken broth; Four 3-inch-long strips of lemon zest; 3 large garlic cloves, smashed; 2 teaspoons soy sauce; 2 teaspoons minced fresh ginger; Salt and freshly ground pepper; 16 snow peas, julienned; 3 cups thinly sliced Savoy cabbage; Cilantro sprigs, sliced scallions, Asian sesame oil and Asian hot sauce, for garnish

Servings: persons

1 large egg white
1 tablespoon soy sauce
1 scallion, coarsely chopped
2 teaspoons minced fresh ginger
2 teaspoons vegetable oil
1 1/2 teaspoons Asian sesame oil
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound sea scallops, halved
4 1/2 cups canned low-sodium chicken broth
Four 3-inch-long strips of lemon zest
3 large garlic cloves, smashed
2 teaspoons soy sauce
2 teaspoons minced fresh ginger
Salt and freshly ground pepper
16 snow peas, julienned
3 cups thinly sliced Savoy cabbage
Cilantro sprigs, sliced scallions, Asian sesame oil and Asian hot sauce, for garnish

1
In a food processor, blend the egg white with the soy sauce, scallion, ginger, vegetable oil, sesame oil, cornstarch, salt and pepper.
2
Add all but 3 of the scallops and process to a coarse paste.
3
Scrape the paste into a bowl.
4
Cut the remaining scallops into 1/2-inch dice and fold them into the paste.
5
Cover and refrigerate.
6
In a large saucepan, combine the broth with the lemon zest, garlic, soy sauce, ginger and a pinch each of salt and pepper.
7
Cover and simmer for 20 minutes.
8
Remove from the heat and discard the lemon zest and garlic.
9
Add the snow peas and cabbage and bring to a simmer.
10
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.
11
Ladle into bowls, top with the garnishes and serve.

968

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large egg white, 1 tablespoon soy sauce, 1 scallion, coarsely chopped, 2 teaspoons minced fresh ginger, and more.

Yes, Scallop Dumplings In Asian Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Dumplings In Asian Broth

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