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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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