Scallops and vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Strips bacon, cut up |
| ½ | cup | Onion, chopped |
| ½ | pounds | Bay scallops |
| ½ | pounds | Mushrooms, sliced |
| ½ | pounds | Snow peas |
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Water |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| Rice | ||
Directions
Brown bacon in skillet. Drain on paper towels and save 1 tb fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt. Heat just to serving temperature and serve over rice.
Adapted from Family Circle, June 28, 1994, by Loren Martin
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