2 Tbsp. butter
1 Tbsp. Lemon Juice
1 heaping tsp. curry powder
Roll scallops in bread crumbs. Place on ovenproof baking dish. In saucepan, melt butter; add curry powder. Bring to a boil; turn heat off and add lemon juice. Pour over breaded scallops. Bake for 15 to 20 minutes at 450`F. Serve. Beware, very hot so don't burn your tongue or lips, but very delicious.
14 oz. Can Artichoke hearts, not marinated
1 cup mayonnaise
1/2 cup Parmesan cheese
3 or 4 cloves garlic, minced
Drain and chop artichokes. Mix all ingredients together. Marinate at room temperature 2 hours or longer in fridge. Sprinkle top with additional Parmesan cheese. Bake at 350`F for 20 to 30 minutes, until golden brown and bubbling on top. Serve with crackers, bread sticks or wedges of French or sourdough bread.
Curried Scallops and Artichoke Dip Recipes Provided by Rossa Sung.
Tom Yam Soup
3 cups water
3 tsp minced garlic
2 stalks of lemongrass (bottom 1/2 only)
10 slices of ginger (ginza if possible)
Small Thai Chilis (it really depends who you are)
3 tablespoons lime juice
3 tablespoons fish sauce
6 shallots (or 1/4 onion)
1 tomato sliced
1 carrot sliced
1/4 cup firm tofu
Bring water to a boil, add onion, lemongrass, and ginger. Add the vegetables and tofu. Boil a bit more. Add chilis, fish sauce and lime juice. That's all.
Tom Yam Soup by Scott Miller