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Succotash Scallop

Microwave.Lady's picture
Ingredients
  Frozen baby lima beans 10 Ounce
  Water 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Dry bread crumbs 1⁄4 Cup (4 tbs), seasoned
  Onion 2 Tablespoon, chopped
  Green bell pepper 2 Tablespoon, chopped
  All purpose flour 2 Teaspoon
  Monterey jack cheese 1 Cup (16 tbs), shredded
  Milk 1⁄2 Cup (8 tbs)
  Whole kernel corn 1 Can (10 oz), drained
  Water chestnuts 1⁄3 Can (3.33 oz), drained, sliced
  Pimento 2 Tablespoon, chopped
  Celery seed 1⁄2 Teaspoon
Directions

MAKING
1. In a deep, one and a half quart casserole with lid, mix lima beans with water, cover and microwave at HIGH for eleven minutes till tender; drain, add to a small bowl, cover and set aside
2. In a small bowl, add butter/margarine and microwave at HIGh for half a minute; add bread crumbs into it, stir and set aside
3. In the same casserole as the lima beans, add two tablespoons of butter/margarine, onion and green pepper and microwave it at HIGH for three minutes until the vegetables turn tender
4. Add flour until it blended and microwave at HIGH for another minute; add milk and microwave again at HIGH for two minutes until the milk is thick and bubbly
5. Add lima beans, corn, water chestnuts, pimento and celery and seed; cover and microwave at HIGH for six minutes

SERVING
6. Top with bread crumbs and serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
24 Minutes
Ready In: 
34 Minutes
Servings: 
4

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