Sea Scallops With Fresh Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pres-cooker, Seafood | 6 | Servings | |
INGREDIENTS
| Sue Woodward | ||
| 1/4 | c | Olive oil |
| 5 | Shallots, sliced | |
| 1 | Garlic, crushed | |
| 1 | Carrot, thinly sliced | |
| 1/4 | c | Parsley, chopped |
| 1/4 | c | Fish stock or bottled clam |
| juice | ||
| 2 | T | Fresh lemon juice |
| 2 1/2 | lb | Sea scallops or bay scallops |
| 1 | lb | Asparagus, trimmed & cut in |
| 2" pieces | ||
| 1 | lb | Mushrooms, sliced |
| 3/4 | lb | Cherry tomatoes |
| 1/2 | lb | Snow peas, ends removed |
| 1 | t | Salt |
| 1/8 | t | White pepper |
| 1 | t | Dried basil |
| 1/4 | t | Ginger root, grated |
| 1 1/2 | T | Butter, softened |
| 1 1/2 | T | Flour |
INSTRUCTIONS
Heat oil in pressure cooker. Add shallots, garlic, carrot, and parsley and saute in hot oil 2 mins. Stir in stock, lemon juice, scallops, asparagus, mushrooms, tomatoes, peas, salt, pepper, basil, and ginger root. Gently stir. Secure lid. Over high heat, develop steam to med. pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure quickly accdg. to manufacturer's directions. Remove lid. Combine flour and butter in a small bowl, blending to paste consistency. Stir into scallop mixture and cook, stirring, over low heat 1 min. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: 113
Total Fat: 12.9g
Cholesterol: 7.6mg
Sodium: 662mg
Potassium: 1671.3mg
Carbohydrates: 66.4g
Fiber: 2.7g
Sugar: 2.6g
Protein: 12.9g