Bay Scallops with Vegetables

Southern.Crockpot's picture

Jan. 24, 2012


Water 1/2 Cup (8 tbs)
Dry white wine 1/2 Cup (8 tbs)
Salt 1/2 Teaspoon
Bay scallops 1 1/2 Pound
Fresh mushrooms 1/2 Pound , sliced
Sliced green onions 1/2 Cup (8 tbs)
Sliced celery 1/2 Cup (8 tbs)
Butter/Margarine 3 Tablespoon
Frozen chinese pea pods 6 Ounce , thawed and drained (1 package)
Soy sauce 1 Tablespoon
Lemon juice 2 Teaspoon
Cornstarch 2 Teaspoon
White pepper 1/4 Teaspoon
Hot sauce 3 Dash
Diced pimiento 2 Ounce , drained (1 jar)
Hot cooked rice 2 Cup (32 tbs)



1. In a large saucepan add the first 3 ingredients. Mix well and boil them.

2. Add scallops. Reduce the heat and simmer 2 minutes while stirring in between till the scallops are well cooked.

3. Remove excess water from the scallops. Reserve at least 1/2 cup of the liquid.

4. In a saucepan add onions, celery and mushroom. Saute in butter till they are tender.

5. Add pea pods. Stir well.

6. Add the reserved liquid and the next 5 ingredients. Mix the ingredients well. Mix into the remaining ingredients.

7. Cook in medium heat while stirring regularly. Cook till the mixture thickens and is smooth.

8. Add pimeinto and scallops. Stir well. Cook till the mixture heats up well.


9. Serve Bay Scallops With Vegetables over rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 328Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 674 mg28.08%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet