Seafood With Asian-Apricot Glaze

Yet another way to use my ever so versatile Asian-Apricot Sauce. The flavor of the sauce lends itself well to seafood. (If scallops are unavailable, or you just choose not to use them, just double the amount of shrimp in the recipe.)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb large shrimp (peeled and deveined)
• 1  lb  large scallop
• 1  cup fresh mushrooms (sliced)
• 1  large  white onion (sliced)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon ground ginger
• 2  tablespoons  cooking oil
• 4  cups rice (cooked)

• Sauce Ingredients

• 3  garlic cloves (minced finely)
• 3⁄4 cup  apricot nectar
• 2⁄3 cup  apricot preserves
• 2  tablespoons oyster sauce
• 2  tablespoons light soy sauce

Directions

1. Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
2. Season shrimp, and scallops with the spice mixture.
3. Mix together all the sauce ingredients in a saucepan and heat over a medium-low heat.
4. Slow simmer sauce for 20-30 minutes stirring often, until thickened.
5. Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
6. Put onions and mushrooms in skillet and sauté for 5 minutes.
7. Add shrimp and scallops, and pour sauce over all.
8. Cook all at a simmer for about 6-8 minutes, until shrimp and scallops are done through.
9. Serve over cooked white rice.