Heat oil in pressure cooker. Add shallots, garlic, carrot, and parsley and saute in hot oil 2 mins. Stir in stock, lemon juice, scallops, asparagus, mushrooms, tomatoes, peas, salt, pepper, basil, and ginger root. Gently stir. Secure lid. Over high heat, develop steam to med. pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure quickly accdg. to manufacturers directions. Remove lid. Combine flour and butter in a small bowl, blending to paste consistency. Stir into scallop mixture and cook, stirring, over low heat 1 min. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 6|
|Calories from Fat: 65 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 69.3mg||21 %|
|Sodium 359.6mg||12 %|
|Potassium 1509mg||40 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 24.2g|
|Protein 39.5g||56 %|
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Calories per serving: 331
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