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Scallops With Hawthorn And Assorted Fruit, Other Seafood, Korean Recipe, Korean Food Recipe
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Home >> Other Seafood Recipes

SCALLOPS WITH HAWTHORN AND ASSORTED FRUIT

INGREDIENTS :

16 shelled scallops, 150g dried hawthorn, 1 cantoloupe melon, 1/2 honeydew melon, 140g strawberries, 140g canned pineapple, 1 red bell pepper, 1 green bell pepper, 1/2T oil, some salt.


SEASONINGS:
(1) 1t rice vinegar, 2t grain syrup, 1 cup of water.
(2) 1/2t salt.
(3) 1t cornstarch.

PREPARATION :

1. Rinse hawthorn and drain.
2. Add the hawthorn and seasoning (1) to a pot; Stir till well mixed; Bring to the boil over a high heat; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 1 hour; Turn off the heat; Strain through a sieve; Cool at the room temperature.
3. Soak strawberries in water with some salt for 15 minutes.
4. Drain canned pineapple; Cut into pieces.
5. Rinse red bell pepper; Cut off the stem; Cut into halves; Discard the seeds; Cut into pieces.
6. Rinse green bell pepper; Cut off the stem; Cut into halves; Discard the seeds; Cut into pieces.
7. Lift the strawberries from the step 3 up; Drain; Hull the strawberries; Cut each into quarters.
8. Rinse scallops in running water for a while; Drain and pat-dry with kitchen paper; Squeeze an half of lemon for some juice over the scallops; Mix well; Leave it till ready to use.
9. Rub-wash cantoloupe melon; Rinse; Drain and pat-dry with kitchen paper; Cut into halves; Discard the seeds; Peel an half and cut the flesh into pieces; Cut off a tiny part of the bottom of the remaining half so that half can stand, and trim the edge.
10. Seed and peel honeydew melon; Cut into pieces.
11. Rinse a lemon; Cut into halves.
12. Fill a skillet with water till 1/3 full; Bring to the boil over a high heat; Blanch the red bell pepper and the green bell pepper in the boiling water for 30 seconds; Lift the peppers up and drain; Blanch the scallops in the boiling water for 30 seconds; Lift he scallops up and drain; Turn off the heat.
13. Add seasoning (3) to the cool hawthorn sauce from the step 2; Stir till well mixed.
14. Add 1/2T oil to a non-stick skillet; Heat over a high heat; Add the scallops; Stir-fry over a high heat for 3 minutes; Add the pineapple, the cantoloupe melon pieces, the honeydew melon, the strawberries, the red bell pepper and the green bell pepper; Add seasoning (2); Stir-fry over a high heat for 2 minutes; Stir in the hawthorn mixture from the step 13; Toss briefly; Turn off the heat; Arrange the scallop mixture into the cantoloupe melon bowl from the step 9; Ready to serve.