Scallops With Vegetables

Submitted by breezermom

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

 

• Ready In: 37mins
• Ingredients: 16
• Serves: 5

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

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.

Reviews

[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.