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Scallops & Baby Clams W Broccoli, Ginger & Soy Sauce Flavrs

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  • 1 c Small broccoli flowerets
  • 1 tb Soy sauce
  • 2 oz Large sea scallops, about 3 pieces
  • 1 tb Olive oil
  • 1/2 c Chicken stock
  • 1 tb Fresh ginger juice, or 1/2 teaspoon grated ginger
  • 8 Live New Zealand littleneck clams, wild edibles
  • Sea salt to taste


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.
Yield: 1 appetizer
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8807
Posted to MC-Recipe Digest V1 #394 by Angele Freeman <> on Jan 28, 1997.