Scallops and Grapes
|Scallops||1 Pound (Fresh / Frozen)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Currant jelly||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Fresh mushrooms||6 Ounce, sliced (2 Cups)|
|Seedless grapes||1⁄2 Pound, halved (Green / Red, 1 1/3 Cup)|
|Hot cooked rice||1 Cup (16 tbs)|
Thaw scallops, if frozen.
Cut any large scallops into bite-size pieces.
For sauce, stir together water, currant jelly, lemon juice, cornstarch, and bouillon granules.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry mushrooms about 1 minute or till done.
Remove mushrooms from the wok or skillet.
Add half of the scallops to the hot wok or skillet.
Stir-fry scallops for 2 to 3 minutes or till opaque.
Stir-fry remaining scallops for 2 to 3 minutes or till opaque.
Remove scallops from the wok or skillet.
Stir sauce; add to the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return scallops and mushrooms to the wok or skillet; stir ingredients together to coat with sauce.
Stir in grapes.
Cover and cook for 1 minute.
Serve immediately over hot cooked rice.