Seafood & Asian Vegetable Medley Recipe

Name: Seafood & Asian Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter or margarine; 1 10oz. can baby corn nuggets with juice; 1 cup mushroom slices or 2 cups whole shitake; 1 small can (approx 5 oz.) sliced black olives drained; 1 10oz. can bean sprouts; 4 cloves of garlic, sliced (less or more to taste; minced is fine if you don't like the slices); 1 cup water; 1 1/2 tsp. parsley flakes or Italian seasoning; 1 tsp. marjoram; 2 tsp. paprika; 1/2 cup dry white wine; flour, as needed for thickening; 2 lbs sea scallops; 1 lb large shrimp (approx 24) peeled & de-veined; Grated cheese (optional); Rice or Pasta (brown rice works very well for this)

Servings: persons

1 stick butter or margarine
1 10oz. can baby corn nuggets with juice
1 cup mushroom slices or 2 cups whole shitake
1 small can (approx 5 oz.) sliced black olives drained
1 10oz. can bean sprouts
4 cloves of garlic, sliced (less or more to taste; minced is fine if you don't like the slices)
1 cup water
1 1/2 tsp. parsley flakes or Italian seasoning
1 tsp. marjoram
2 tsp. paprika
1/2 cup dry white wine
flour, as needed for thickening
2 lbs sea scallops
1 lb large shrimp (approx 24) peeled & de-veined
Grated cheese (optional)
Rice or Pasta (brown rice works very well for this)

1
In a large skillet combined first 10 ingredients.
2
Cook on medium heat for 15 minutes or until vegetables are tender.
3
Add wine, cook for 2 minutes.
4
Add thickener one teaspoon at a time and let cook for 1-2 minutes before adding more.
5
Continue until creamy consistency is achieved.
6
Reduce temperature to medium-low.
7
Add scallops and cook covered for 5 minutes.
8
Add shrimp and cook covered for 3 minutes or unit done.
9
Serve over rice or pasta, sprinkle with cheese if desired.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 stick butter or margarine, 1 10oz. can baby corn nuggets with juice, 1 cup mushroom slices or 2 cups whole shitake, 1 small can (approx 5 oz.) sliced black olives drained, and more.

Yes, Seafood & Asian Vegetable Medley 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.

That's it — enjoy your meal!

Seafood & Asian Vegetable Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions