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Lime Scallops Amandine

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Ingredients
  Scallops 1 Pound (fresh or frozen)
  Cold water 1 Cup (16 tbs)
  Finely shredded lime peel 1⁄2 Teaspoon
  Lime juice 3 Tablespoon
  Cornstarch 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Cucumber 1 Medium, very thinly sliced
  Cooking oil 1 Tablespoon
  Fresh broccoli 1⁄2 Pound, cut up for 2 cups
  Sweet pepper 1 Medium, cut into 3/4-inch pieces for 3/4 cup (red or green)
  Sliced almonds 1⁄4 Cup (4 tbs)
Directions

Thaw scallops, if frozen.
Cut any large scallops into bite-size pieces.
For sauce, stir together water, lime peel, lime juice, cornstarch, sugar, salt, chicken bouillon granules, and l/a teaspoon pepper.
Set aside.
Arrange cucumber slices on a serving platter.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry broccoli in hot oil for 1 1/2 minutes.
Add sweet red or green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
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.
Stir sauce; add to the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return scallops and vegetables to the wok; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Stir in almonds.
Serve immediately atop cucumber slices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Lime
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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