Harvest Vegetable Scallop Recipes

HARVEST VEGETABLE SCALLOP

Steps:

• Preheat oven to 375 degrees.
• In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
• Tuck potato slices into vegetable mixture at an angle.
• Dot vegetables evenly with cheese spread.
• Pour milk over vegetables; sprinkle with seasonings as desired.
• Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
• Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
• Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
• Top with cheese spread, milk and seasonings as above.
• Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
• Top with remaining onions; cook, uncovered, 1 minute.
• Let stand 5 minutes.

SCALLOPS WITH VEGETABLES

Steps:

• Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
• Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
• Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
• Add the snow peas, and saute an additional 1 to 2 minutes.
• Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
• Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
• Serve immediately over rice.

SAUTEED SCALLOPS WITH VEGETABLES

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.