Yield: 4 servings
|¼ cup||Butter or marg.; melted|
|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.
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