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Ginger Teriyaki Scallops
4 servings
INGREDIENTS
1 tablespoon grated onion
3 small garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup soy sauce
1 teaspoon sesame oil
1/2 cup sake or dry sherry
1/3 cup brown sugar
1 pound sea scallops
METHOD
1 Place all the ingredients except scallops into a small sauce pan and
warm gently until sugar has dissolved. Let cool.
2 Place scallops and half the liquid in a Ziploc bag and marinate in the
refrigerator for 1-3 hours.
3 Preheat griddle side on high for 10 minutes.
4 The scallops can be skewered or just placed individually onto the
griddle. Cook for 2 minutes on one side, then turn cook for 2 - 3
minutes longer. Do not over cook.
PRESENTATION
The scallops can be served on skewers, with sauce on the side for
dipping. Or stir fry some snow peas ans red pepper strips, and place
scallops ontop with extra sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Eggplant Antipasta Stacks
4 servings
INGREDIENTS
1 large Eggplant, cut into 1/4 inch rounds
2 large eggs, beaten
1 cup grated parmesan cheese
1/2 pound hard salami, shaved
1/4 pound sandwich pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce
METHOD
1 Slice the eggplant and let soak in the beaten egg. Preheat griddle on
high for 10 minutes.
2 Divide the meat and cheese in four equal stacks, spreading a tiny bit
of pesto between each slice.
3 Place the Parmesan cheese onto a plate, press the eggplant rounds
into the cheese and coat both sides. Place on griddle and cook for
2 - 3 minutes.
4 Turn the slices over and add the meat and cheese to half of
the slices.
5 Place the other eggplant slices on top. Cook for 2- 3 minutes, then
turn sandwich and cook remaining unbrowned side.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make
a carbohydrate free alternative to bread. Use them for your favorite
sandwiches.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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