SCALLOPS WRAPPED WITH BACON

Adapted from Everyday Chinese Cooking,by Leeann and Katie Chin

Serves 8

20 large sea scallops
2 tsp. vegetable oil
2 tsp garlic salt
2 tsp. cornstarch
10 strips bacon, halved crosswise

Dipping sauce
1/2 tsp. hoisin sauce
4 Tbs. balsamic vinegar

  1. Remove the muscles on the side of scallops, rinse with cold water, and pat dry with paper towels. (Note: Make sure scallops are completely dry before you cook them, or they'll spatter)
  2. Brush the scallops with vegetable oil and sprinkle with garlic salt.
  3. Coat the scallops with cornstarch.
  4. Wrap the halved strips of bacon around the scallops. Use a toothpick to secure the ends of the bacon to the scallops. Repeat until scallops are wrapped.
  5. In a small bowl, mix the hoisin sauce and balsamic vinegar together to make dipping sauce.
  6. Preheat the broiler and place the scallops in a broiler pan.
  7. Cook for 3 to 4 minutes and turn over. Cook for two minutes longer, or until bacon browns.
  8. Serve with sauce.

EASY CHINESE-STYLE CRESCENT-CRAB PURSES

Adapted from Holiday Baking, by Pillsbury
Makes 12 appetizers

These purses are a take on steamed Chinese buns.

1 6-oz. can crabmeat, well drained
2 Tbs. grated parmesan cheese
2 Tbs. sharp process cheese spread (from jar or container)
1 Tbs. fresh parsley, if desired
1/8 tsp. ground red pepper (cayenne)
1 clove garlic, finely chopped
1 8-oz. pkg. crescent rolls

  1. Heat oven to 375 degrees.
  2. In a small bowl, mix all ingredients except dough.
  3. Unroll dough into large rectangle; press into 12x9-inch rectangle, firmly pressing perforations to seal.
  4. Cut rectangle into 12 4-inch squares.
  5. Place about 1 tablespoon crab mixture on each dough square.
  6. Bring all sides together in center; press to seal.
  7. With fingers, pinch dough firmly about ¼ inches below edges, making a pouch with points extending over top.
  8. Place on greased cookie sheet.
  9. Bake for 12 to 17 minutes, or until deep golden brown.
  10. Immediately remove from cookie sheet.
  11. Serve warm.

CHINESE EGGPLANT SALSA


Adapted from Susanna Foo Chinese Cuisine, by Susanna Foo
Makes 2 to 3 cups

1 lb. Chinese eggplant (about 4)
3 Tbs. olive oil
3 garlic cloves
1 jalapeño pepper, or hot Italian pepper, finely chopped
2 Tbs. soy sauce
1 tsp. sugar
1 small tomato, peeled, seeded, and diced
1 Tbs. chopped fresh cilantro

 

  1. Remove the stem of each eggplant. Cut each eggplant in half lengthwise. Place the halves, cut sides down, on the work surface, and slice each on a diagonal into 1- to 2-inch-long slices, 1/4-inch thick.
  2. Heat olive oil in a large skillet. Add the jalapeño or Italian pepper and cook over high heat for 2 minutes, or until golden.  Add the eggplant, mix and cook over low heat, stirring occasionally, for 15 to 20 minutes, or until eggplant is tender.
  3. Add the soy sauce, sugar, and vinegar to the skillet. Cook, stirring until the liquid is absorbed, about 2 minutes.
  4. Remove from the heat and add tomato and cilantro leaves. Stir to combine.
  5. Chill and serve cold with crisp baguettes.  

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