Monday, March 03, 2008

Bay of Fundy Gingered Scallops

Last week I espoused the virtues of both Bay of Fundy scallops and our cherished flavour, ginger. No surprise then that I'd be inclined to combine them for a great result. Here's a favourite recipe from The Joy of Ginger cookbook (written by two gals from the region).

Foil-Baked Scallops with Ginger, Mushrooms & Water Chestnuts
1 tsp minced garlic
2 Tbsp butter
1/4 c green onion, sliced thin
1 tsp (or more) grated fresh ginger
1 tsp lemon zest
1 c sliced mushrooms
1/3 c thinly sliced water chestnuts
1 Tbsp lemon juice
salt & fresh pepper to taste
1. tsp toasted sesame oil (plus more for brushing foil)
3/4 lb Digby scallops, halved horizontally
1 Tbsp fresh coriander
Cook garlic over med. heat in skillet for 1 min. Add green onion, ginger & zest. Cook while stirring for 1 minute. Add mushrooms & water chestnuts, cook, stirring for 2-3 min. or until all mushroom liquid has evaporated. Stir in lemon juice, salt & pepper.

Cut 2 pieces fo 12 x 20 inch foil, fold each in half (shiny side in) by bringing the short ends together. Unfold each pieces, brush centre with additional oil. Arrange half the scallops, just to one side of the fold line and top with the veg mixture. Sprinke with 1/2 tsp oil and 1 1/2 tsp coriander. Fold edges together to form sealed packets.

Bake packets in a baking sheet, mid-oven at 450 degrees F for 10 minutes.

Transfer packets to plates, slit them open, disgard the foil. Serve with bread, rice or soba noodles.

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