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Chinese-Style Scallop Omelet with Ginger Sauce

Chinese-Style Scallop Omelet with Ginger Sauce

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

This dish has an element of the exotic, withits scallop filling and savory ginger sauce,but in the familiar form of an omelet. To cover the pan, use a baking sheet or a sheet of foil.
1 1/2 teaspoon Cornstarch
1/2 teaspoon Sugar
2 teaspoon Grated fresh ginger
1 teaspoon Toasted sesame oil
5 1/2 teaspoon Low sodium soy sauce
5 1/2 teaspoon Sake/saki wine, Japanese
1/2 cup Canned chicken broth, low sod
9 each Egg
1/2 teaspoon Black pepper, freshly ground
4 each Medium scallions, trimmed and thinly sliced
4 teaspoon Vegetable oil
3/4 lb Dry sea scallops, muscle removed

directions:

1. In a small bowl, mix cornstarch, sugar, ginger, sesame oil, 4 1/2 tsp. of the soy sauce, 4 1/2 tsp. of the rice wine, and 1/2 cup of the chicken broth, and set aside. In a medium bowl, lightly beat eggs, remaining 3 Tbsp. chicken broth, pepper, and all but about 2 Tbsp. of the scallions, and set aside.
2. In a large nonstick skillet, heat 2 tsp. of the vegetable oil over medium-high heat, about 1 minute. Add scallops, remaining 1 tsp. soy sauce, and remaining 1 tsp. rice wine and cook, stirring frequently, until scallops are opaque and still a bit soft, about 1 minute. Remove scallops to a small bowl, drain if they have released liquid, and set aside.
3. Return skillet to medium heat, add remaining 2 tsp. oil, and heat until hot, about 45 seconds. Pour egg mixture into skillet and cook, without stirring, until eggs begin to set around the edges, about 2 minutes. With a heatproof, nonstick-safe spatula, gently lift one edge of cooked egg and tilt pan so that uncooked egg runs underneath. Repeat this process, working around pan edge until much of the liquid egg on the surface has been removed, about 1 1/2 minutes longer.
4. Sprinkle scallops evenly over eggs, cover pan, and cook until surface of eggs is almost dry and scallops are cooked through and warm, about 2 1/2 minutes longer. Use spatula to loosen edges of omelet, tilt skillet to slide omelet halfway out of pan onto serving platter, then tilt skillet more so that top of omelet folds over itself to make a half-moon shape.
5. Return skillet to medium-high heat. Stir chicken broth mixture to blend, pour it into skillet, and cook, stirring occasionally, until thick and glossy, about 1 1/2 minutes. Pour sauce over omelet, sprinkle with reserved 2 Tbsp. scallions, slice into quarters, and serve immediately.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients  
1 1/2 teaspoon Cornstarch  
1/2 teaspoon Sugar  
2 teaspoon Grated fresh ginger  
1 teaspoon Toasted sesame oil  
5 1/2 teaspoon Low sodium soy sauce  
5 1/2 teaspoon Sake/saki wine, Japanese  
1/2 cup Canned chicken broth, low sod  
9 each Egg  
1/2 teaspoon Black pepper, freshly ground  
4 each Medium scallions, trimmed and thinly sliced  
4 teaspoon Vegetable oil  
3/4 lb Dry sea scallops, muscle removed  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 312 kcal (16%)
Calories from Fat 234
Total Fat 26 g (40%)
Saturated Fat 14 g (70%)
Cholesterol 508 mg (169%)
Sodium 724 mg (30%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 5 g (20%)
Protein 37 g (62%)
Vitamins
Vitamin A 842 IU (2%)
Vitamin C 10 mg (11%)
Minerals
Calcium 109 mg (8%)
Iron 12 mg (67%)
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