International Lifestyle Magazine Issue 54 | Page 55

Ingredients
16‐20 large scallops
1 red onion – cut very finely
3 garlic cloves – minced
¾ tsp. toasted sesame oil
¼ tsp. cooking oil
⅛ tsp. Chinese five spice powder
½ tsp. dried ginger
½ Tbs. tamari
¼ tsp. lemon zest
¼ tsp. lime zest
1 tsp. fresh lime juice
¾ tsp. Chinese hot sauce
2 Tbs. finely chopped fresh cilantro
⅓ cup. canned coconut milk
Instructions
Sauté onions, ginger and garlic in oils with the five spice and tamari, until onions
are soft.
Add cilantro & zests and sauté 5 minutes more.
Blend coconut milk with Chinese hot sauce. Pour over sautéed onion mixture heat slowly.
Use ½ of the sauce for cooking the scallops in large pan.
Cook scallops until just white from translucent.
Do not overcook.
Notes
Serve with:
Baby Bok Choy – (1 per person) – halved and blanched lightly
Snow peas – (5 per person) – blanched lightly
Red pepper – (1/3 c. per person) – stir fried briefly
To serve:
Place veggies in serving dishes, lay scallops over them. Pour remaining lime sauce
over and serve.
Portions:
Women 4 scallops & 2 tbs. Sauce, 1 Bok Choy, 5 Snow peas & 1/3 c. Red pepper
Men ‐ 5 scallops & 3 Tbs. sauce, 1 Bok Choy, 5 Snow peas & 1/3 c. Red pepper
Nutrition Information
Serving size: 4
For more recipe ideas from Mountain Trek go to
http://www.mountaintrek.com/spa-recipes/

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