King Scallops Recipe
Ingredients
| Scallops | 1 1/2 Pound, frozen | |
| Cucumber | 1 Medium | |
| 1/4 cup Fleischmann's Margarine | ||
| Stewed diced tomatoes | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Dry sherry | 3 Tablespoon | |
| Rice | 6 Cup (16 tbs) | |
| Snipped parsley | 1 Teaspoon | |
Directions
Melt Fleischmann's Margarine in skillet.
Slice scallops crosswise into 1/4" thick discs.
Saute scallops until golden.
Pare and seed cucumber and cut into medium size chunks.
Add to scallops with salt and tomatoes.
Cover and simmer for 3 mins.
In a bowl, blend cornstarch with milk and add to scallops.
Stir over medium heat until thick.
Blend in sherry and parsley.
Slice scallops crosswise into 1/4" thick discs.
Saute scallops until golden.
Pare and seed cucumber and cut into medium size chunks.
Add to scallops with salt and tomatoes.
Cover and simmer for 3 mins.
In a bowl, blend cornstarch with milk and add to scallops.
Stir over medium heat until thick.
Blend in sherry and parsley.
Chef
