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Scallop Saute Over Rice

Tummy.Tucker's picture
Ingredients
  Margarine 2 Teaspoon
  Mushrooms 1 Cup (16 tbs), sliced
  Scallions 4 Medium, cut into 1-inch pieces (Green Onions)
  Garlic 2 Clove (10 gm), minced
  Bay scallops/Sea scallops, cut into 1-inch pieces 8 Ounce
  Dry sherry 2 Tablespoon
  Parmesan cheese 4 Teaspoon, grated
  Lemon juice 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Provolone cheese 1 Ounce, shredded
  Long-grain rice 1 Cup (16 tbs), cooked (Hot)
Directions

MAKING
1) In a 10-inch skillet, saute the mushrooms, scallions, and garlic in the margarine for 3 minutes, stirring constantly.
2) Stir in the scallops and saute for 2 minutes.
3) Stir in the sherry, Parmesan cheese, lemon juice, salt and pepper, then bring the mixture to a boil.
4) Sprinkle with provolone cheese and cook covered for about 1 minute until the cheese is melted.

SERVING
5) Spoon over a bed of rice and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Scallop
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
1

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