Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| ¼ cup | Olive oil |
| 5 \N | Shallots; sliced |
| 1 clove | Garlic; crushed |
| 1 \N | Carrot; thinly sliced |
| ¼ cup | Parsley; chopped |
| ¼ cup | Fish stock or bottled clam juice |
| 2 tablespoons | Fresh lemon juice |
| 2½ pounds | Sea scallops or bay scallops |
| 1 pounds | Asparagus; trimmed & cut in 2\" pieces |
| 1 pounds | Mushrooms; sliced |
| ¾ pounds | Cherry tomatoes |
| ½ pounds | Snow peas; ends removed |
| 1 teaspoon | Salt |
| ⅛ teaspoon | White pepper |
| 1 teaspoon | Dried basil |
| ¼ teaspoon | Ginger root; grated |
| 1½ tablespoon | Butter; softened |
| 1½ tablespoon | Flour |
PRESSURE COOKER COOKBOOK
Heat oil in pressure cooker. Add shallots, garlic, carrot, and parsley and saute in hot oil 2 mins. Stir in stock, lemon juice, scallops, asparagus, mushrooms, tomatoes, peas, salt, pepper, basil, and ginger root. Gently stir. Secure lid. Over high heat, develop steam to med. pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure quickly accdg.
to manufacturer's directions. Remove lid. Combine flour and butter in a small bowl, blending to paste consistency. Stir into scallop mixture and cook, stirring, over low heat 1 min.
Author - Toula Patsalis
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998