Gado Gado Scallop And Vegetable Pocket Sandwiches

Recipe Ingredients

1/2 lb	227g / 8oz	Scallops - (to 3/4 lb)
1/2 cup	118ml	Milk or coconut milk - preferably
		Reduced-fat
2 tablespoons	30ml	Peanut butter
1 1/2 tablespoons	22ml	Low-salt soy sauce
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Cornstarch
1/8 teaspoon	0.6ml	Cayenne pepper
2 tablespoons	30ml	Peanut oil or vegetable oil
1 tablespoon	15ml	Minced or grated fresh ginger
2		Garlic cloves - minced or pressed
3 cups	711ml	Finely-shredded Napa cabbage
		Or romaine lettuce
1		Carrot - shredded (large)
1		Cucumber - thinly sliced (small)
4		Pita bread rounds - halved

Recipe Instructions

Seafood Alternatives: strips of mahi-mahi, halibut, shrimp, lobster meat

Rinse the scallops and pat dry. Slice large scallops in 1/4-inch-thick rounds; leave bay scallops whole. In a small bowl, whisk together the milk, peanut butter, soy, lime juice, sugar, cornstarch and cayenne. Set aside.

Heat a wok or large frying pan over high heat. Add half of the oil. Add the scallops and cook, stirring occasionally, until opaque through the center, 3 to 5 minutes. Take the scallops from the pan and set aside.

Add the remaining oil and heat. Add the ginger and garlic and stir 30 seconds. Pour in the milk mixture and heat to boiling. Pour into a small bowl (chill if desired).

In a large bowl, combine the scallops, cabbage, carrot and cucumber. Toss with the peanut sauce and spoon the mixture into the pita bread halves.

This recipe yields 4 to 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.