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SCALLOPS WITH VEGETABLES

Yields1 Serving

Scallops support healthy Kidney function. Adding the onions support the Lung while the tomatoes support the immune system.

 5 teaspoons of sweet potato powder
  pound of scallops sliced in half. (Sliced so they maintain the round shape)
 1 teaspoons of salt
 2 tablespoons of oil
 ½ onion, cut into bite size pieces
 ½ tomato, cut into bite size pieces
  peach, cut into small chunks
 ½ teaspoon of mushroom seasoning
  teaspoon of sugar
 Splash of wine
1

Wash the scallops by adding 2 teaspoons of sweet potato starch or corn starch to a bowl of cold water.
Using your hands gently mix the scallops for 1 minute. Rinse in cold water and place in a clean bowl with 3 teaspoons of fresh sweet potato starch, 1 teaspoon of oil and 1/4 mushroom seasoning. Set aside.

2

In a large fry pan, add 1 tablespoon of oil and the salt.

3

When the oil is hot add the onions, tomatoes and peaches. Toss for 1 minute. Set aside in a small dish.

4

In a hot pan add the remaining oil and immediately add the scallops. Hint: oil should be cold.
Let the scallops fry on one side, then gently turn each over.

5

Add the onion, tomato and peach mixture.
Sprinkle the mushroom seasoning and sugar.
Gently toss. Allow to cook 1 minute.

6

Add the cooking wine and gently toss again.
Let cook 1 more minute and serve.

7

Note: If your scallops don't stay whole, it means they are not fresh.