Recipe - Hot And Sour Scallop Soup

1 teaspoon Grated ginger root
1 teaspoon Sherry
2 teaspoon Minced garlic
2 teaspoon Soy sauce
2 teaspoon Chili oil
2 teaspoon Grated lemon zest
One fourth teaspoon Chinese 5spice powder
2 teaspoon Minced cilantro
2 teaspoon Lemon juice
1 teaspoon Rice vinegar
6 cup Chicken broth; preferably
lowsodiu
3 lg Mushrooms; thinly cut or sliced up
1 teaspoon Cornstarch mixed with 1 tsp.
cold water
Oil
Scallop Dumplings
2 small Green onions; thinly cut or sliced up
1 teaspoon Sesame oil
1 sl White bread
One half teaspoon Grated ginger root
One half pound Bay or sea scallops
Salt; optional

Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5spice
powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2quart
pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain
soup.

Heat oil in small skillet over mediumhigh heat. Add mushrooms and saute
about 4 minutes, stirring often. Add to soup.

(Soup can be made ahead to this point and refrigerated for 1 day, or frozen
up to 3 months.)

Before serving, drop Scallop Dumplings into the boiling soup. Cook 1
minute. Garnish with cut or sliced up green onions. Adjust seasonings to taste. Serve
hot.

{\large Scallop Dumplings}

Combine sesame oil, bread, ginger, and scallops in food processor fitted
with metal blade. Season to taste with salt, if desired. Process until just
pureed. Do not overprocess. Dip melon baller into cold water and scoop out
about 16 (1inch) dumplings. (Can be made several hours ahead and kept at
room temperature.) Makes 16. (Note: Not having a melon baller, I just used
2 small spoons to form dumplings.)
Recipe By : stssmem@st.unocal.com (Mary Murphy)

Posted to MCRecipe Digest V1 #268

Date: Tue, 29 Oct 1996 20:23:10 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)