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Oriental Scallop Skillet

Ingredients
  Scallops 1 Pound
  Chicken broth 1 Cup (16 tbs)
  Celery slices 1 Cup (16 tbs)
  Sliced green onion 2 Tablespoon
  Cornstarch 2 Tablespoon
  Soy sauce 2 Tablespoon
  Canned chopped mushrooms 3 Ounce
  Salt 1⁄4 Teaspoon
  Toasted sliced almonds 1⁄4 Cup (4 tbs)
  Hot cooked rice/Chow mein noodles 1 Cup (16 tbs)
Directions

Thaw frozen scallops.
Rinse scallops and drain.
Cut large scallops in half.
In saucepan combine scallops, chicken broth, celery, and green onion.
Bring to boiling; reduce heat and simmer 3 to 4 minutes.
Combine cornstarch and soy sauce; add to mixture in saucepan.
Cook and stir till thickened and bubbly.
Add Chinese vegetables, mushrooms, and salt; heat through.
Stir in almonds.
Serve over hot cooked rice or warmed chow mein noodles.
Pass additional soy sauce, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1005 Calories from Fat 177

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 3618.8 mg150.8%

Total Carbohydrates 111 g37.1%

Dietary Fiber 7.1 g28.3%

Sugars 5.4 g

Protein 91 g182.3%

Vitamin A 39.3% Vitamin C 51.7%

Calcium 24.8% Iron 37.6%

*Based on a 2000 Calorie diet

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Oriental Scallop Skillet Recipe