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Creamed Scallops

10min.chef's picture
Ingredients
  Sea scallops 1 1⁄2 Pound, cut into bite-size cubes
  Water 1⁄3 Cup (5.33 tbs)
  Butter 3 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Green pepper 1 Tablespoon, finely chopped
  Onion 1 Teaspoon, finley chopped
  Milk 1 1⁄2 Cup (24 tbs)
  Parsley 1 Tablespoon, chopped
  Lemon juice 1 Tablespoon
Directions

1. Combine scallops and water in a saucepan. Cover with vac-control valve closed and bring to a boil. Reduce heat to low and simmer, 2 to 5 minutes or until tender. Drain.
2. Melt butter in a saucepan. Blend in cornstarch, salt and pepper. Add green pepper and onion. Remove from heat.
3. Gradually add milk, stirring until smooth. Return to heat and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Add parsley, lemon juice and scallops. Heat thoroughly.
5. Serve over toast.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Scallop
Interest: 
Gourmet
Cook Time: 
20 Minutes

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