Scallops with Loofah Squash

Name: Scallops with Loofah Squash
Total time: 1200 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 2 angled loofah squash (about 1 1/2 pounds or 700 grams); 5 dried scallops; 3 green onions; 1 teaspoon mushroom powder; 1/2 teaspoon sea salt

凱茜媽咪の廚房 @Kathy_kitchen

When special guests visit, this is a simple and quick dish to prepare—light, nutritious, and healthy. Loofah squash is juicy and sweet, and helps cool you down in the summer. The angled loofah, also known as Penghu loofah, has a crisp, sweet taste. Besides steaming, boiling, and stir-frying, it can also be deep-fried. This recipe uses a rice cooker for easy and fast cooking, so you can relax and prepare other delicious dishes to entertain your guests.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

20 minutes

Serves 3 servings

2angled loofah squash (about 1 1/2 pounds or 700 grams)
5dried scallops
3green onions
1 teaspoonmushroom powder
1/2 teaspoonsea salt

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Steps

20 minutes

1

Rinse the dried scallops and place them in the inner pot of a rice cooker. Soak them in warm water and set aside. Wash the green onions and cut into sections.
2

Peel the loofah squash and cut into pieces. Add the loofah pieces to the inner pot and sprinkle the mushroom powder evenly over the ingredients.
3

Add some of the white parts of the green onions to the pot. Add 1 1/2 cups water (about 360 ml) to the outer pot of the rice cooker. Turn on the rice cooker and cook until it switches off. Add sea salt to season, then add the remaining green onion sections.
4

Serve the flavorful scallops with loofah squash hot.