Scalloped scallops

Yield: 4 servings

Measure Ingredient
1 pounds Fresh or frozen Sea Scallops
2 cups Shredded & peeled Zucchini
2 tablespoons Oil
2 tablespoons Herb Mustard
2 teaspoons Lemon Juice
1 teaspoon Cornstarch
3 tablespoons Cashews (optional)

Halve scallops, if large. In a steamer basket steam zucchini, covered, over boiling water for 2 minutes. Remove from heat; keep warm over hot water.

Heat oil in a skillet. Add half the scallops to skillet; stir-fry 2-3 minutes. Remove from skillet. Repeat with remaining scallops; remove.

Combine 1\\4 cup water, mustard, lemon juice, and cornstarch; add to skillet. Cook and stir till bubbly; cook 2 minutes more. Serve scallops with zucchini. Spoon sauce over; sprinkle with cashews.

Serves 4

Recipe By : Grandma's Recipes From: Marjorie Scofield Date: 04-03-95 (160) Fido: Recipes

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