Scallops With Vegetables

"Scallops cooked with a hint of wine, served with healthy vegetables over rice."
 
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photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012 photo by Papa D 1946-2012
Ready In:
37mins
Ingredients:
16
Serves:
5
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ingredients

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directions

  • Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
  • Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
  • Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
  • Add the snow peas, and saute an additional 1 to 2 minutes.
  • Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
  • Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
  • Serve immediately over rice.

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Reviews

  1. This is by far the best scallop dish I have ever eaten, so full of flavor and texture, perfect blend of ingredients. "Top Restaurant" quality! Other than adding some olive oil with the butter to saut? the veggies I made as written and served over yellow rice. Thanks for posting this fabulous recipe breezermom, this goes into my "Best of 2012 Cookbook" Made for Mardi Gras Photo Tag.
     
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