Sea Scallops with Fresh Vegetables

Sea Scallops with Fresh Vegetables

Ready in 1h

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2 1/2 lb Sea scallops; or bay scallops
1 1/2 tb Flour
1/8 ts White pepper
1/2 lb Snow peas; ends removed
1 lb Asparagus; trimmed & cut in
1 1/2 tb Butter; softened
1 cl Garlic; crushed
1 ts Salt
1/4 ts Ginger root; grated
1/4 c olive oil
2 tb Fresh Lemon Juice
1 Carrot; thinly sliced
1/4 c Parsley; chopped
1/4 c Fish stock; or bottled clam
3/4 lb Cherry tomatoes
5 Shallots; sliced
1 lb Mushrooms; sliced
1 ts Dried basil

Original recipe makes 6



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" on Nov 17, 1998

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Seared Marlin steak with warm spinach salad, Sea scallops and bacon garnish.

Calories Per Serving: 331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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