02-04-2005, 03:16 AM
Ingredients:
1 lb medium Scallops
1 1/2 cups sliced Mushrooms
2 Tbsp Margarine or Butter
2 cups cut Broccoli
2 oz sliced Pimientos
1 can condensed Chicken Broth
3 Tbsp Cornstarch
2 tsp Soy Sauce
cooked Rice or Pasta
Directions:
Cut the scallops into halves. In a 3 quart saucepan, cook and stir mushrooms in margarine over medium heat until tender for about 5 minutes. Stir in scallops, broccoli, and pimientos. Cook, stirring frequently, until scallops are white for 3 to 4 minutes. Gradually stir chicken broth into cornstarch until smooth. Stir broth mixture and soy sauce into scallop mixture. Heat to boiling, stirring constantly. Reduce heat, simmer and stir 1 minute. Serve over rice. 2 servings.
1 lb medium Scallops
1 1/2 cups sliced Mushrooms
2 Tbsp Margarine or Butter
2 cups cut Broccoli
2 oz sliced Pimientos
1 can condensed Chicken Broth
3 Tbsp Cornstarch
2 tsp Soy Sauce
cooked Rice or Pasta
Directions:
Cut the scallops into halves. In a 3 quart saucepan, cook and stir mushrooms in margarine over medium heat until tender for about 5 minutes. Stir in scallops, broccoli, and pimientos. Cook, stirring frequently, until scallops are white for 3 to 4 minutes. Gradually stir chicken broth into cornstarch until smooth. Stir broth mixture and soy sauce into scallop mixture. Heat to boiling, stirring constantly. Reduce heat, simmer and stir 1 minute. Serve over rice. 2 servings.