Scallops With Vegetables

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“Scallops cooked with a hint of wine, served with healthy vegetables over rice.”
READY IN:
37mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
  3. Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
  4. Add the snow peas, and saute an additional 1 to 2 minutes.
  5. Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
  6. 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.
  7. Serve immediately over rice.

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