Skewered scallops with red pepper from Chopstix: Quick Cooking with Pacific Flavors by Hugh Carpenter and Teri Sandison

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopstix plum lemon dip ; Apricot guava dip; Singapore satay sauce ; Champagne mustard sauce; New age guacamole; Chinese pepper blend; Thai dipping sauce; Coconut curry soup explosion

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak bamboo skewers at least 6 hours.

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