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Scallops And Grapes

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  Scallops 1 Pound (Fresh / Frozen)
  Cold water 1⁄3 Cup (5.33 tbs)
  Currant jelly 3 Tablespoon
  Lemon juice 2 Tablespoon
  Cornstarch 2 Teaspoon
  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.
Set aside.
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.
Remove scallops.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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