Scallops With Vegetables Recipe

Name: Scallops With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/2 cup chablis or 1/2 cup other dry white wine; 1/2 teaspoon salt; 1 1/2 lbs bay scallops (the smaller size, not sea scallops); 1/2 lb fresh mushrooms, sliced; 2/3 cup green onion, sliced; 2/3 cup celery, sliced; 3 tablespoons butter, melted; 6 ounces snow pea pods, fresh (if frozen, thawed); 1 tablespoon soy sauce; 2 teaspoons cornstarch; 1 teaspoon whole black peppercorn, cracked; 2 teaspoons lemon juice; 1/4 teaspoon hot sauce; 1 tablespoon diced pimento; hot cooked rice

Servings: persons

1/2 cup water
1/2 cup chablis or 1/2 cup other dry white wine
1/2 teaspoon salt
1 1/2 lbs bay scallops (the smaller size, not sea scallops)
1/2 lb fresh mushrooms, sliced
2/3 cup green onion, sliced
2/3 cup celery, sliced
3 tablespoons butter, melted
6 ounces snow pea pods, fresh (if frozen, thawed)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon whole black peppercorn, cracked
2 teaspoons lemon juice
1/4 teaspoon hot sauce
1 tablespoon diced pimento
hot cooked rice

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.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup water, 1/2 cup chablis or 1/2 cup other dry white wine, 1/2 teaspoon salt, 1 1/2 lbs bay scallops (the smaller size, not sea scallops), and more.

Yes, Scallops With Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Vegetables

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