Scallops And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Cyberealm, Fish, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Strips bacon, cut up | |
| 1/2 | c | Onion, chopped |
| 1/2 | lb | Bay scallops |
| 1/2 | lb | Mushrooms, sliced |
| 1/2 | lb | Snow peas |
| 1 | T | Dry sherry |
| 2 | t | Cornstarch |
| 1 | T | Water |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| Rice |
INSTRUCTIONS
Brown bacon in skillet. Drain on paper towels and save 1 tb 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. Adapted from Family Circle, June 28, 1994, by Loren Martin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 118
Total Fat: 13.2g
Cholesterol: 19.4mg
Sodium: 534.5mg
Potassium: 389.5mg
Carbohydrates: 10g
Fiber: 2.4g
Sugar: 4.3g
Protein: 6.9g