Scallops With Vegetables

READY IN: 37mins
Recipe by breezermom

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

Top Review by Papa D 1946-2012

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.

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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