Scallops & Vegetables
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bacon
strips, cut up |
*
|
| ½ | cup |
onions
chopped |
|
| ½ | pound |
bay scallops
|
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | pound |
snow pea pods
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bacon
strips, cut up |
*
|
| 118 | ml |
onions
chopped |
|
| 226.8 | g |
bay scallops
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 226.8 | g |
snow pea pods
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1 | 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.
