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Five-Spice Scallops

Five-Spice Scallops
If you've made the sweet and sour sauce ahead of time, this recipe goes together in minutes and tastes like it took hours. Use an indoor grill to cook them "table top" for extra fun, or stick to the traditional outdoor grill. They're superb when served with grilled, marinated pineapple chunks. Skewer them together with toothpicks and serve them as an appetizer.
Ingredients:

1 pound fresh sea scallops
2/3 cup sweet and sour sauce (recipe follows)
2 Tbsps. snipped fresh basil
1 tsp. Chinese Five-Spice powder
½ tsp. minced garlic


Directions:


Combine the sweet and sour sauce, basil, five-spice powder, and garlic in a small bowl.

Transfer just ¼ cup of the sauce to another bowl to use later for basting the scallops.

 

Rinse the scallops and pat them dry.

Thread them on four 8 to 10-inch skewers and grill on the rack of an uncovered grill over medium heat for about 8 minutes, or until the scallops have lost their translucent coloring and become opaque. Turn and brush once with the basting sauce and serve with the reserved sauce.

 

This makes about 8 servings as an appetizer.



Sweet and Sour Sauce


This is a good standby sweet and sour sauce you can keep refrigerated for about a week. Depending on your taste you can alter the ingredients to make it sweeter or to give it a little more bite. You can experiment and add orange or pineapple juice to give it a fruity zing.


1 cup chicken stock
1/3 cup sugar
1/3 cup red wine vinegar
1 Tbsp. soy sauce
4 tsps. cornstarch


Combine all the ingredients except the cornstarch and water in a small saucepan.

Stir and cook over medium to medium-high heat until the mixture starts to boil. Reduce heat slightly and simmer.

 

Mix the cornstarch and water together, stirring rapidly so the cornstarch won't settle.

Add the cornstarch mixture gradually to the saucepan, stirring constantly.

Continue cooking until the sauce has thickened.

 

The piquant flavor of this sauce improves if made the day before and stored in the refrigerator.



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