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Ingredients
- 1 c. Small broccoli flowerets
- 1 Tbsp. Soy sauce
- 2 ounce Large sea scallops, about 3 pcs
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Chicken stock
- 1 Tbsp. Fresh ginger juice, or possibly 1/2 tsp. grated ginger
- 8 x Live New Zealand littleneck clams, wild edibles
- Â Â Sea salt to taste
Directions
- Rinse the broccoli under cool, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 min. Remove from the oven and uncover.
- Meanwhile, lightly sear the scallops on high heat in a small saute/fry pan with the extra virgin olive oil, about 2 min. Add in the broccoli, chicken stock, ginger juice or possibly grated ginger and the clams. Season with a healthy pinch of sea salt.
- Cover and continue cooking for 2 min or possibly till the clams have opened.
- Serve immediately.
- Yield: 1 appetizer
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 260g | |
| Calories 205 | |
| Calories from Fat 126 | 61% |
| Total Fat 14.26g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1199mg | 50% |
| Potassium 487mg | 14% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.22g | 1% |
| Protein 13.27g | 21% |
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