Total Time
37mins
Prep 15 mins
Cook 22 mins

Scallops cooked with a hint of wine, served with healthy vegetables over rice.

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.
Most Helpful

5 5

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.