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	<title>Rasa Malaysia &#187; Scallops</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Grilled Bacon-Wrapped Scallops</title>
		<link>http://rasamalaysia.com/grilled-bacon-wrapped-scallops/</link>
		<comments>http://rasamalaysia.com/grilled-bacon-wrapped-scallops/#comments</comments>
		<pubDate>Thu, 26 Jul 2012 06:38:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15666</guid>
		<description><![CDATA[Everyone loves their morning bacon, but you can use bacon in many other recipes, for example, these bacon-wrapped scallops. The crispy and greasy bacon adds a buttery and smoky flavor to the scallops, and the end result is always heavenly, especially when they are grilled. To make perfect grilled bacon-wrapped scallops, first you have to make sure that the scallops are tightly wrapped with the bacon. On the grill, remember to keep turning the skewers to get an even char on the bacon (you have to turn the skewers sideways so the bacon is in direct contact with the heat source to char nicely). Last but not least, do not overcook the scallops as they might lose all the natural sweetness and become rubbery. Another recipe that is equally good is bacon-wrapped cherry tomatoes. If you have picky guests at your summer BBQ parties, make sure you have some bacon handy as these two recipes will make even the pickiest eater happy. (Click Page 2 for the Grilled Bacon-wrapped Scallops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/bacon_scallop_hp.JPG"/></div>]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Broccoli and Scallops</title>
		<link>http://rasamalaysia.com/broccoli-and-scallops-recipe/</link>
		<comments>http://rasamalaysia.com/broccoli-and-scallops-recipe/#comments</comments>
		<pubDate>Fri, 05 Feb 2010 22:38:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5731</guid>
		<description><![CDATA[Please welcome Wiffy of Noob Cook to Rasa Malaysia today. She is sharing with us a Chinese New Year recipe called 花开富贵, or stir-fried broccoli and scallops, which means richness and abundance. Noob Cook is a great Singaporean food blog with many delicious home-cooked recipes, I have to say that Wiffy is certainly no noob in the kitchen as she constantly whips up droolworthy, delicious, and homey dishes. Hop over to Noob Cook and check it out yourself.  This broccoli and scallop dish pairs perfectly well with other Chinese New Year recipes that I have recently posted. Broccoli and Scallop is one of my favourite dishes to order when I eat out at our local zi-char stalls or Chinese restaurants. However, it&#8217;s usually not cheap presumably because of the fresh scallops. That&#8217;s why I like to make this at home. Being a noob cook, I am unabashed about my non-purist way of cooking, and hence I would like to share my short-cut way of remaking this dish at home. The method is super easy &#8211; simply blanching the vegetables in boiling water for just a few minutes, and then creating a fast and simple cheater&#8217;s sauce using instant vegetable stock and corn starch solution to drizzle over the vegetables &#38; seafood. While this dish is small in effort, it is big in taste and also easy on the wallet. With Chinese New Year coming around the corner, this is an auspicious and colourful dish to serve to your family. The broccoli florets and carrots sliced to flower shapes symbolise richness and abundance (花开富贵). (Click Page 2 for the Broccoli and Scallops Recipe)]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Seared Scallops Recipe</title>
		<link>http://rasamalaysia.com/seared-scallops-recipe/</link>
		<comments>http://rasamalaysia.com/seared-scallops-recipe/#comments</comments>
		<pubDate>Sun, 20 Sep 2009 15:37:24 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4424</guid>
		<description><![CDATA[Easy seared scallops recipe with a cream sauce infused with Tahitian vanilla and whiskey. Simple, delicious, and almost restaurant-worthy. The recipe is adapted from I Heart Vanilla, who kindly posted me the fabulous Tahitian vanilla beans. I never thought that vanilla pairs so well with savory dishes; seared scallops with vanilla, is a perfect marriage of flavors in heaven. Judge it yourself by checking out the gallery above. Bon appetit! (Click Page 2 for the Seared Scallops Recipe)]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Thai Curry</title>
		<link>http://rasamalaysia.com/thai-curry/</link>
		<comments>http://rasamalaysia.com/thai-curry/#comments</comments>
		<pubDate>Sat, 29 Aug 2009 07:36:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4197</guid>
		<description><![CDATA[Thai curry is gaining popularity thanks to the many great Thai restaurants in the United States.  Making a great bowl of Thai curry to go with soft and fluffy jasmine rice is easier than you think, even though you might not be familiar with Thai ingredients. I love all sorts of curry but I find Thai curry one of the easiest curry to master. Instant curry paste from trusted brands such as Mae Ploy and Maesri are readily available in Asian markets or online. Get yourself a bottle of fish sauce, palm sugar (or sugar as a replacement), coconut milk, and you will most certainly have a decent bowl of Thai curry. I made this flavorsome Thai curry yesterday from leftover ingredients in my fridge, all in less than 30 minutes. Call me lucky but I always have fr0zen seafood, so I made Thai red curry with tiger prawns and scallops. I then served my Thai curry over a bowl of steamed jasmine rice. It was an easy but uber satisfying lunch. Think Thai curry is too complicated or intimidating to attempt at home? Think twice. Cooking Asian food is rather easy and a rewarding experience. Follow my recipe below and you will soon be whipping  up a mean pot of Thai curry for your family! Now, what is your favorite Thai curry? (Click Page 2 for the Thai Curry Recipe)]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Sambal Asparagus Recipe</title>
		<link>http://rasamalaysia.com/sambal-asparagus-recipe/</link>
		<comments>http://rasamalaysia.com/sambal-asparagus-recipe/#comments</comments>
		<pubDate>Sun, 12 Jul 2009 17:35:39 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3761</guid>
		<description><![CDATA[(Gallery updated with sambal asparagus with prawns/shrimps.) Sambal is core to many signature Malaysian recipes. In its most basic composition, sambal is a condiment or chili paste made with chilies and belacan (Malaysian shrimp paste), although other ingredients such as garlic, shallots, lemongrass, galangal, etc. might be added to suit each individual recipe. Traditionally pounded with a mortar and pestle, sambal is the magic ingredient for numerous scrumptious local fares: sambal udang (prawn), sambal sotong (squid), sambal telur (eggs), sambal okra, asparagus, and the list goes on. Sambal asparagus can be made with either shrimps or scallops. (I have pictures of both versions in the gallery.) For the asparagus, I simply chop off 1 inch to 1.5 inches (depending on the toughness) of the bottom stem and slice all stems into half so the asparagus cooks evenly. You can also use a peeler to remove the skin of the stems. I usually skip this step merely because of convenience. This is my sambal asparagus recipe, including my sambal recipe. Sambal asparagus is delicious with a lot of depth in its taste and it goes extremely well with steamed white rice.  I finished two servings of rice just by drenching it with the sambal sauce. Yummy! (Click Page 2 for the Sambal Asparagus Recipe)]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Red Curry Recipe</title>
		<link>http://rasamalaysia.com/red-curry-recipe/</link>
		<comments>http://rasamalaysia.com/red-curry-recipe/#comments</comments>
		<pubDate>Sat, 21 Mar 2009 07:23:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/?p=2187</guid>
		<description><![CDATA[I love red curry and Thai curries in general&#8211;be it green curry, Panang curry, massaman curry, yellow curry, or red curry. There are many red curry recipes, each with slightly different ingredients, for example: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, etc. Chicken is commonly used for red curry, but there are pork red curry and beef red curry. Regardless of the meat of choice and side ingredients used, red curry is invaribly satisfying. Thai red curry is traditionally richer compared to Malaysian chicken curry and Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palm sugar plus fish sauce&#8211;two secret ingredients of Thai recipes&#8211;red curry goes extremely well with soft and aromatic jasmine rice. It is no wonder Thai curries are fast gaining popularity across the world. For my red curry recipe, I used scallops, chicken, and paired them with some long beans and carrots.  I also added some finely cut kaffir lime leaves that inevitably made the red curry extra aromatic and exotic in flavor. My red curry tasted utterly delicious, so much as that I finished the whole serving of steamed rice that was used for my photo prop. Talking about my red curry food photography, you ought to check them all out. I really like the red curry photo set&#8211;the vibrant colors and the tempting looking red curry would make you hungry. Just click on the image or &#8220;NEXT&#8221; to view the complete photoset. Below please find my red curry recipe&#8211;a painless recipe that takes less than 30 minutes to prepare, and you will have a bowl of scrumptious and authentic Thai red curry. Enjoy! (Click Page 2 for the Thai Red Curry Recipe)]]></description>
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		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Steamed Scallops with Soy Sauce and Garlic Oil Recipe</title>
		<link>http://rasamalaysia.com/recipe-steamed-scallops-with-soy-sauce/</link>
		<comments>http://rasamalaysia.com/recipe-steamed-scallops-with-soy-sauce/#comments</comments>
		<pubDate>Tue, 28 Aug 2007 02:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/steamed-scallops-with-soy-sauce-and-garlic-oil-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Scallops on the half shell are hard to find, as far as I know. I have been searching high and low for them for quite some time now. I asked, I looked, I googled, but I hadn&#8217;t found any stores that sell them in SoCal&#8211;until I found the seafood store that I mentioned in my crawfish post. (The seafood store sells live crawfish, scallops on the half shell, cockles, various fresh oysters, crab legs, etc.) I love regular scallops (especially the untreated ones), but scallops on the half shells are&#8211;in my opinion&#8211;better, tastier, and prettier! Plus, I can take great pictures with the scallops strutting in their half-shells. Anyway, to preserve the most original flavors of these scallops, I opted to steam them with the simplest of ingredients: soy sauce and garlic oil. Succulent, sweet, and delicious&#8230; Now if only the scallops are bigger. Well, that&#8217;s just me, I am just never satisfied. *wink* Related Recipes: NOBU&#8217;s Scallops with Creamy Spicy Sauce Steamed Scallops with Fermented Black Beans Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms (Click Page 2 for the Steamed Scallops with Soy Sauce and Garlic Oil Recipe)]]></description>
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		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Steamed Scallops with Fermented Black Beans Recipe</title>
		<link>http://rasamalaysia.com/recipe-steamed-scallops-with-fermented/</link>
		<comments>http://rasamalaysia.com/recipe-steamed-scallops-with-fermented/#comments</comments>
		<pubDate>Sat, 12 May 2007 04:08:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fermented Black Beans]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/steamed-scallops-with-fermented-black-beans-recipe/</guid>
		<description><![CDATA[The pain from my recent dental surgery is slowing easing away; I am starting to be able to chew, well, on foods again. After a week of porridge, porridge, and more porridge of various toppings and ingredients, I am sooooo ready to dive back into something I totally miss, that is, seafood&#8230; My dentist has warned me not to go overboard yet as my gum tissues are still raw so steaming is the best cooking style for now. For today&#8217;s cooking, I picked scallops as I found some succulent ones in the market today. I paired the scallops with fresh enoki mushrooms and heaped in some fermented black beans. After a few minutes of steaming, the scallops and enoki mushrooms were bathed in a lightly flavored broth bursting with natural sweetness of the scallops and enoki mushrooms. The fermented black beans were simply icing on the cake. Yum&#8230; Chewing has never been this enjoyable and fun. I am glad to have it back. (Click Page 2 for the Steamed Scallops with Fermented Black Beans Recipe)]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Baked Scallops with Creamy Spicy Sauce Recipe</title>
		<link>http://rasamalaysia.com/recipe-baked-scallops-with-creamy-spicy/</link>
		<comments>http://rasamalaysia.com/recipe-baked-scallops-with-creamy-spicy/#comments</comments>
		<pubDate>Sat, 31 Mar 2007 23:34:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/baked-scallops-with-creamy-spicy-sauce-recipe/</guid>
		<description><![CDATA[Ooooouch! I burned my left thumb on a 475 degree Fahrenheit smoking hot oven&#8211;all because I was too eager to devour this dish like a hungry ghost. And now I got myself a blister about the size of Krakatoa and a mini-Krakatoa on the thumb. I have been soaking my thumb in a glass of ice water, but it still hurts&#8230; More ooooouch. Gluttony is indeed a sin&#8230; However, the consolation of the day is this perfectly baked scallops (the golden brown mayonnaise topping is strutting its stuff) with enoki mushrooms in creamy spicy sauce. If you&#8217;ve been to any Chinese/Japanese seafood buffet restaurants, I am sure you have tried the variation of this dish. Or, if you are a gourmand that frequents the likes of Matsuhisa, Nobu(and their outposts), Koi or other Japanese restaurants in Southern California, you know this is one of the must-try dishes at those eateries. My recipe is adapted from Nobu: The Cookbook. It&#8217;s really quite simple to make, but I must warn you that the plate is darn hot, so stay your fingers off the food so you don&#8217;t get burned like I did. (Click Page 2 for the Baked Scallops with Creamy Spicy Sauce Recipe)]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Fried Wontons Recipe</title>
		<link>http://rasamalaysia.com/chinese-recipe-fried-wontons/</link>
		<comments>http://rasamalaysia.com/chinese-recipe-fried-wontons/#comments</comments>
		<pubDate>Wed, 29 Nov 2006 02:26:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/fried-wontons-recipe/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) Wontons&#8211;those dumplings of ground pork plus seafood goodies&#8211;are very popular as snack or appetizer. They come in small parcels and are available in many forms; deep-fried, boiled, steamed, or in soup. After all the heavy Thanksgiving eating last weekend, I was craving for something light, appetizing, yet not overly complicated to make. As a result, I made these oh-so-beautiful fried wontons&#8230; For this recipe, I used some bay scallops and mixed them with the minced pork. I also added some water chestnuts to give the fried wontons that extra crunchiness and interesting texture. (Click Page 2 for the Fried Wontons Recipe)]]></description>
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		<slash:comments>39</slash:comments>
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