Sea scallops with fresh vegetables

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


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

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