• Ingredients: 31
  • Serves: 4

Spicy stir-fried brown rice with broccolini and scallops with vegetable oil, diced red bell pepper, chopped green onions, minced peeled fresh ginger, garlic cloves, minced, dried crushed red pepper, bay scallops, brown basmati rice or other brown rice, cooked, drained, cooled, soy sauce, oriental sesame oil.

Ingredients

Crust

  • 3 cups blanched slivered almonds, toasted
  • 1/2 cup sugar
  • 5 tbsps. margarine, melted
  • 1/4 tsp. ground cinnamon
  • 1/3 cup strawberry preserves
  • 3 pints lemon or pineapple ice, sherbet or sorbet

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Bring 1/2 cup water to boil in large skillet over medium-high heat. Add broccolini; cover and cook until crisp-tender, about 3 minutes.
  2. Step 2 Heat oil in same skillet over high heat. Add next 5 ingredients; stir 30 seconds. Push vegetables to side of skillet; add scallops to other side.

    For this step you will need

  3. Step 3 Sprinkle with salt and pepper; stir-fry 1 minute. Stir vegetables into scallops. Add rice, broccolini, soy sauce, and sesame oil and stir-fry until heated through, about 2 minutes.

    For this step you will need