Bob Terwilliger wrote:
> Jean B. wrote:
>
>>> If none of that works for you for some reason, you can always cut up the
>>> scallops and put them into a long-cooked Szechuan-style broth. I've got a
>>> recipe for a Chinese soup containing squid rings and scallops which are
>>> simmered together in a spicy broth until the squid rings balloon into
>>> little tire-shapes and the scallops completely fall apart into little
>>> threads.
>>>
>> That sounds really interesting. Recipe? Or reference to the recipe,
>> please?
>
>
> Seafood Surprise Soup (adapted from _Chopstix_ by Hugh Carpenter)
>
> "The sea scallops are simmered in a spicy chicken broth for an hour, which
> causes them to break apart into tender little threads -- that's the
> surprise!"
>
> 1/3 pound sea scallops
> 2 small squid, cleaned, skinned, and cut into rings (tentacles reserved for
> another use)
> 6 thin slices fresh ginger
> 6 cups chicken broth
> 2 small chiles of your choice, thinly sliced
> 2 green onions, thinly sliced
> 12 sprigs cilantro
> 2 eggs
> 1 tablespoon dry sherry
> juice from 1/2 lemon
> 2 teaspoons Oriental sesame oil
> 1/4 teaspoon white pepper
> About 1 teaspoon salt
>
> ADVANCE PREPARATION:
>
> Pull off the little muscle flap from each scallop. Combine the scallops,
> squid rings, ginger, broth, and sliced chiles. Bring to a low simmer, cover,
> and cook for one hour. Discard the ginger, then use a fork to press on the
> scallops to break them apart into little threads.
>
> LAST-MINUTE PREPARATION:
>
> Bring the broth to a low boil. Beat the eggs well, then stir 2 tablespoons
> of hot soup into the eggs to warm them. Pour the eggs in a thin stream into
> the soup stock, stirring where the eggs hit the hot liquid. Stir in the
> sherry, lemon juice, sesame oil, and white pepper. Add salt to taste.
>
> Turn the soup into a tureen or individual bowls. Stir in the green onions
> and cilantro. Serve at once.
>
> Serves 2 as an entree, or 4 to 6 as the soup course.
>
>
> BOB'S NOTES: The original recipe didn't have squid, but it's a nice
> addition. You can play around with the broth as you like: In this recipe it
> appears to be a variation of hot-and-sour soup, but I've used the broth from
> Thai soups (with hot chiles, galangal, and kaffir lime leaves) to good
> effect. You can add whatever vegetables you'd like; I've mixed and matched
> carrots, bamboo shoots, snow peas, baby corn, and cauliflower florets in the
> broth, all of which worked fine. Although this soup has plenty of protein
> with the scallops, squid, and eggs, you can add more in the form of tofu
> cubes if you want.
>
> Bob
>
>
Afterthoughts... Seems like this scallop technique could be used
in a variety of ways. I started envisioning something like
avgolemono--possibly with no rice, in which case, it would also be
LC (in case I embark on that again). Also, some ethereal effects....

--
Jean B.