Drain any remaining water from the beans by pouring them into a

strainer or colander. Then return them to the skillet.

Nutr. Assoc. : 0 5630 0 0 3382 0 2130706543

Exported from MasterCook *

Stir-Fried Scallops with Broccoli and Mushrooms

Recipe By

Serving Size : 4

Preparation Time :0:00

Categories

: Chapter 3

Poultry & Seafood Main Dishes

Seafood Main Dishes

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

pound broccoli

pound mushrooms

pound scallops

(2 ounce) jar sliced pimientos

Hot Cooked Rice -- (below)

tablespoons margarine or butter

(10 1/2 ounce) can condensed chicken broth

tablespoons cornstarch

teaspoons soy sauce

HOT COOKED RICE

cup uncooked regular long-grain white rice

cups water

Trim the large leaves from the broccoli, and cut off any tough ends of

lower stems. Rinse broccoli with cool water. Cut stems and flowerets into

bite-sized pieces. Cut stem ends from the mushrooms, and cut the mushrooms

into 1/4-inch slices.

If the scallops are larger than 1 inch in diameter, cut each in half.

Rinse with cool water, and pat dry with paper towels. Drain the pimientos

in a strainer.

Prepare Hot Cooked Rice. While the rice is cooking, continue with the

recipe.

Melt the margarine in the 3-quart saucepan over medium heat. Cook the

mushrooms in the margarine about 5 minutes, stirring frequently, until

tender when pierced with a fork.

Stir in the scallops, broccoli and pimientos. Cook 3 to 4 minutes,

stirring frequently, until scallops are white. Scallops are very tender

and cook quickly, turning white and opaque when they are done. Longer

cooking results in tough scallops. Remove the saucepan from the heat.

Gradually stir the chicken broth into the cornstarch until the mixture is

smooth. Stir the broth mixture and soy sauce into the scallop mixture.

Heat to boiling over high heat, stirring constantly. Continue boiling 1

minute, stirring constantly. Serve over rice.

Betty Crocker - Cooking Basics Recipes