Oriental Scallop Soup
|Vegetable oil||2 Teaspoon|
|Bay scallops||1⁄4 Pound|
|Low sodium chicken stock||4 Cup (64 tbs)|
|Chopped carrots||1 1⁄2 Cup (24 tbs)|
|Chopped scallions||1⁄3 Cup (5.33 tbs)|
|Minced fresh ginger||1 Teaspoon|
|Sliced shiitake mushrooms/Fresh white mushrooms||1 3⁄4 Cup (28 tbs) (Fresh)|
|Cooked white rice||3⁄4 Cup (12 tbs)|
|Finely diced red bell pepper||1⁄2 Cup (8 tbs)|
|Snow peas||3 Ounce, trimmed|
|Sake||1⁄4 Cup (4 tbs) (Also Called Japanese Rice Wine)|
1. Heat the oil in a medium-size saucepan over medium heat. Add the scallops and saute 2 minutes, or until the scallops are opaque and firm; transfer the scallops to a small bowl and set aside.
2. Place the stock, carrots, scallions and ginger in the saucepan, bring to a simmer over medium heat and cook 15 minutes.
3. Strain the stock into a large bowl and discard the solids. Return the stock to the pan, add the mushrooms and simmer 2 minutes, or until the mushrooms are soft. Stir in the scallops, rice, bell pepper, snow peas, sake and 1/2 cup of water, and cook another 3 minutes, or until the soup is heated through.