Sea scallops with fresh vegetables

6 Servings

Ingredients

QuantityIngredient
-Sue Woodward
¼cupOlive oil
5Shallots; sliced
1cloveGarlic; crushed
1Carrot; thinly sliced
¼cupParsley; chopped
¼cupFish stock or bottled clam juice
2tablespoonsFresh lemon juice
poundsSea scallops or bay scallops
1poundsAsparagus; trimmed & cut in 2\" pieces
1poundsMushrooms; sliced
¾poundsCherry tomatoes
½poundsSnow peas; ends removed
1teaspoonSalt
teaspoonWhite pepper
1teaspoonDried basil
¼teaspoonGinger root; grated
tablespoonButter; softened
tablespoonFlour

Directions

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