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Scallop and bok choy salad

Recipe from: 12/20/2000 12:00:00 AM
Ingredients 6
Servings 4


  • 39
  • 16
    frozen scallops, thawed
  • 16
    baby potatoes, boiled and halved, skin left on
  • 4
    bok choy heads, steamed
  • 60
    soy sauce
  • milled black pepper


Melt butter in a frying pan, add scallops and fry gently over low heat for 1 minute on each side. Add potatoes, bok choy and soy sauce. Heat through and serve sprinkled with black pepper.

Read more on: fish/seafood

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