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    You are in: Home / Recipes / Scallops in Pepper Sauce Recipe
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    Scallops in Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    mersaydees's Note:

    This recipe is based on one from Judith Ferguson’s cookbook, Microwave Chinese Cooking. I love this recipe served over rice. TIP: I find it helpful to dissolve the cornstarch in equal parts, in this case 1 tablespoon, of cold water; then stir into the light stock as directed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl dissolve cornstarch in the 1/3 cup light stock. Set aside.
    2. 2
      If the scallops are large, cut in half horizontally.
    3. 3
      Place scallops in a microwave-safe casserole dish. Add the garlic, wine, soy sauce, sugar, salt, and pepper. Cover the dish and cook in a microwave oven for 10 minutes on MEDIUM. Remove the scallops and keep warm.
    4. 4
      Add the cornstarch and stock to the hot cooking liquid and stir well.
    5. 5
      Add the chili sauce and ginger root and cook on MEDIUM for 2-3 minutes, or until thickened.
    6. 6
      Add the green pepper and onions to the sauce and return the scallops to the dish. Cook 1-2 minutes on HIGH, until the scallops are cooked and the vegetables are still crisp.
    7. 7
      Serve over rice.

    Ratings & Reviews:

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    Nutritional Facts for Scallops in Pepper Sauce

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.0
     
    Calories from Fat 7
    17%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 27.2 mg
    9%
    Sodium 1203.5 mg
    50%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.3 g
    5%
    Protein 17.9 g
    35%

    The following items or measurements are not included:

    stock

    sweet chili sauce

    fresh gingerroot

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