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Chinese-Style Scallop Omelet with Ginger Sauce

Chinese-Style Scallop Omelet with Ginger Sauce

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Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

Chinese-Style Scallop Omelet with Ginger Sauce
11/2 teaspoon Cornstarch
1/2 teaspoon Sugar
2 teaspoon Grated fresh ginger
1 teaspoon Toasted sesame oil
51/2 teaspoon Low sodium soy sauce
51/2 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:

This dish has an element of the exotic, withits scallop filling and savory ginger sauce, butin the familiar form of an omelet. To cover thepan, use a baking sheet or a sheet of foil.
1. In a small bowl, mix cornstarch, sugar,ginger, sesame oil, 41/2 tsp. of the soy sauce,41/2 tsp. of the rice wine, and 1/2 cup of thechicken broth, and set aside. In a mediumbowl, lightly beat eggs, remaining 3 Tbsp.chicken broth, pepper, and all but about 2Tbsp. of the scallions, and set aside.
2. In a large nonstick skillet, heat 2 tsp. of thevegetable oil over medium-high heat, about1 minute. Add scallops, remaining 1 tsp. soysauce, and remaining 1 tsp. rice wine andcook, stirring frequently, until scallops areopaque and still a bit soft, about 1 minute.Remove scallops to a small bowl, drain if theyhave released liquid, and set aside.
3. Return skillet to medium heat, add remaining2 tsp. oil, and heat until hot, about45 seconds. Pour egg mixture into skilletand cook, without stirring, until eggs beginto set around the edges, about 2 minutes.With a heatproof, nonstick-safe spatula, gentlylift one edge of cooked egg and tilt pan sothat uncooked egg runs underneath. Repeatthis process, working around pan edge untilmuch of the liquid egg on the surface hasbeen removed, about 11/2 minutes longer.
4. Sprinkle scallops evenly over eggs, coverpan, and cook until surface of eggs is almostdry and scallops are cooked through andwarm, about 21/2 minutes longer. Use spatulato loosen edges of omelet, tilt skillet to slideomelet halfway out of pan onto serving platter,then tilt skillet more so that top of omeletfolds over itself to make a half-moon shape.
5. Return skillet to medium-high heat. Stirchicken broth mixture to blend, pour it intoskillet, and cook, stirring occasionally, untilthick and glossy, about 11/2 minutes. Poursauce over omelet, sprinkle with reserved2 Tbsp. scallions, slice into quarters, andserve immediately.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients  
11/2 teaspoon Cornstarch  
1/2 teaspoon Sugar  
2 teaspoon Grated fresh ginger  
1 teaspoon Toasted sesame oil  
51/2 teaspoon Low sodium soy sauce  
51/2 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 (15%)
Calories from Fat 234 kcal (0%)
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 (61%)
Vitamins
Vitamin A 842 IU (16%)
Vitamin C 10 mg (16%)
Minerals
Calcium 109 mg (2%)
Iron 12 mg (20%)
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