Scallops 'n' Mushrooms

4 servings
July 6, 2008 9:08:02 AM PDT
Here's a recipe that's quick and easy to toss together, for a perfect summer meal.

6 to 8 servings

  • 1/4 cup (1/2 stick) butter
  • 1/2 pound fresh mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 (10-1/2-ounce) can condensed chicken broth
  • 1 medium head broccoli, cut into small florets
  • 1/2 small red bell pepper, diced
  • 1-1/2 pounds bay scallops
  • 3 tablespoons cornstarch
  • 2 teaspoons soy sauce

1. In a large skillet, melt butter over high heat. Add mushrooms and garlic and sauté 2 to 3 minutes, or until tender.

2. Reserve 1/4 cup chicken broth. Add broccoli, bell pepper, and remaining chicken broth to skillet; mix well. Reduce heat to medium and cook 4 to 5 minutes, or until broccoli is tender-crisp.

3. Add scallops and cook 1 to 2 minutes, or until scallops are firm and white.

4. In a small bowl, combine cornstarch, soy sauce, and reserved chicken broth until smooth; stir into skillet and cook 1 minute, or until thickened. Serve immediately.


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