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Scallops & Vegetables

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Submitted by Santoli

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH BACON
strips, cut up *
½ 118
CUP ML ONIONS
chopped
½ 226.8
POUND G BAY SCALLOPS
½ 226.8
POUND G MUSHROOMS
sliced
½ 226.8
POUND G SNOW PEA PODS
1 15
TABLESPOON ML SHERRY
dry
2 1E+1
TEASPOONS ML CORNSTARCH
1 15
TABLESPOON ML WATER
1 15
TABLESPOON ML LEMON JUICE
½ 2.5
TEASPOON ML SALT
1 1
X X RICE *

Directions

Brown bacon in skillet.

Drain on paper towels and save 1 tablespoon fat in skillet.

Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm.

Add mushrooms, snow peas and sherry; cover and cook 3 minutes.

Combine cornstarch and water, add to skillet, and stir until thickened.

Stir in reserved bacon and scallops. Stir in lemon juice and salt.

Heat just to serving temperature and serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 283 5% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 476mg 20%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 12%
Sugars g
Protein 40g
Vitamin A 13% Vitamin C 64%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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