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Sauteed Scallops and Snow Peas
Ingredients:
1/4 c. butter
1/4 c. finely chopped shallots
1 pkg. (6 oz.) frozen Chinese pea pods, thawed
1 1/2 c. scallions, cut in 2" pieces
1 lb. scallops, cut in quarters
1/2 c. heavy cream
2 Tbs. dry white wine
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. Tabasco sauce
3 c. cooked rice
1/4 c. butter
1/4 c. finely chopped shallots
1 pkg. (6 oz.) frozen Chinese pea pods, thawed
1 1/2 c. scallions, cut in 2" pieces
1 lb. scallops, cut in quarters
1/2 c. heavy cream
2 Tbs. dry white wine
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. Tabasco sauce
3 c. cooked rice
Directions:
In large skillet melt butter; saute shallots until golden. Add pea pods and scallions; stir fry 1 minute. Remove to heated serving platter. To same skillet, add scallops; cook 3 to 5 minutes until scallops are just done. Do not overcook. Remove with slotted spoon and place over vegetables on platter. In same skillet combine heavy cream, wine, lemon juice, salt and Tabasco sauce, Scrape up bits from bottom of pan. Cook until mixture is reduced by about 1/3. Pour over scallops and vegetables. serve with cooked rice.
Makes 4 Servings
In large skillet melt butter; saute shallots until golden. Add pea pods and scallions; stir fry 1 minute. Remove to heated serving platter. To same skillet, add scallops; cook 3 to 5 minutes until scallops are just done. Do not overcook. Remove with slotted spoon and place over vegetables on platter. In same skillet combine heavy cream, wine, lemon juice, salt and Tabasco sauce, Scrape up bits from bottom of pan. Cook until mixture is reduced by about 1/3. Pour over scallops and vegetables. serve with cooked rice.
Makes 4 Servings
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