Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter or marg.; melted |
| 1 teaspoon | Cornstarch |
| 1½ pounds | Sea scallops; shucked and cut in 2 or 3 slices |
| 3 eaches | Green onions; minced |
| 2 tablespoons | Fresh parsley; minced OR 2 tsp dried parsley flakes |
| ¼ cup | White wine |
| 2 tablespoons | Parmesan cheese; grated |
Combine melted butter and cornstarch in rice bowl. Stir to blend well. Add remaining ingredients except cheese. Cover rice bowl with aluminum foil. Add 1 cup water to reservoir, cover and steam from 19 to 22 minutes.
Uncover and stir well. Sprinkle with cheese. Recover with foil. Add ½ cup water to reservoir, cover and steam from 10 to 12 minutes.
Serves 4
Total steaming time: 29 to 24 minutes.
Source: Rival Automatic Steamer And Rice Cooker Booklet Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 06-19-95