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Vegetable Scallops

Veggie.Lover's picture
Ingredients
  Mixed vegetables 2 Cup (32 tbs) (Peas, Cauliflower, Carrots, Beans, Potatoes, Etc.)
  Cornflour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Chili sauce 1⁄2 Teaspoon
  Butter 2 Tablespoon
  Grated cheese 3 Tablespoon
  Chopped pineapple/Apple 1⁄3 Cup (5.33 tbs)
  Tomato slices 4 (For Garnish)
  Capsicum rings 4 (For Garnish)
Directions

Cut vegetables in equal size pieces.
Boil, uncovered, in salted boiling water, until tender.
Remove from heat and set aside (uncovered) for five minutes.
Drain.
Add two tablespoon cheese and butter.
Combine cornflour, and milk and pour it on vegetable in the pan.
Place the pan on medium heat and cook until thick and smooth, stirring constantly.
Place in a greased casserole dish and bake in a hot oven for 15 minutes.
Arrange tomato slices and capsicum rings.
Sprinkle remaining cheese, dot with butter, and return the dish to the oven and bake for a further 10 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop

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