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Scallop and Ginger Soup


Simple, delicate, and cleansing: it's a wonderfully Chinese start to any number of luncheons or dinners.

Put the julienned ginger in a saucepan with cold water. Bring to a boil, then remove ginger and drain.

Bring the fish stock to a boil with the ginger peels. Remove from heat and let steep for 15 minutes. Strain the ginger water into a clean pot. Add soy sauce, ginger strips, and scallions and bring to a simmer.

Mix the arrowroot or cornstarch with a little water and stir into the broth. Season with the lemon juice, salt, and pepper. When you're ready to serve, add the scallop strips to the simmering stock, poach for 10 seconds, then ladle into bowls.