Scallops and Baby Clams with Broccoli, Ginger and Soy Sauce Flavors

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
1 appetizer

Ingredients
  • 1 cup small broccoli flowerets
  • 1 tablespoon soy sauce
  • 2 ounces large sea scallops, about 3 pieces
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • 1 tablespoon fresh ginger juice, or 1/2 teaspoon grated ginger
  • 8 live New Zealand littleneck clams -- wild edibles
  • Sea salt to taste
Directions
  • Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover.

  • Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately.


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