It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Garlicky Scallop Stir-Fry
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- #57884
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
2 tablespoons butter
1/2 pound mushrooms, thinly sliced
2 cloves garlic, minced
1 can (10.5 ounce size) condensed chicken broth
1 medium head broccoli, cut into small florets
1/2 red bell pepper, diced
1 1/2 pound sea scallops, quartered
3 tablespoons cornstarch
2 teaspoons light soy sauce
directions
In a large skillet, melt the butter over high heat. Add the mushrooms and garlic and saute for 2 to 3 minutes, or until the mushrooms are tender.
Reserve 1/4 cup chicken broth. Add the broccoli, bell pepper, and the remaining chicken broth to the skillet; mix well. Reduce the heat to medium and cook for 4 to 5 minutes, or until the broccoli is tender- crisp.
Add the scallops and cook for 1 to 2 minutes, or until the scallops are firm and white. In a small bowl, combine the cornstarch, soy sauce, and the reserved chicken broth until smooth; stir into the skillet and cook for 1 minute, or until thickened. Serve immediately.
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reviews & comments
I LOVE SCALLOPS, AND THIS RECIPE SOUNDS SO EASY AND LOOKS SO SCRUMPTIOUS, THAT I WILL BE MAKING IT VERY SOON; AS SOON AS I GO SHOPPING FOR THE NECESSARY INGREDIENTS. JEAN GORDON
March 28, 2012
As much as I love scallops, I didn't quite expect this recipe to be so good. It's not very complex but the fresh flavors of everything really made it good. The recipe says to use sea scallops and quarter them but I don't see any reason why bay scallops (the smaller ones) wouldn't also work.