Scallop Saute over Rice Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Scallions (green onions) - 4 medium, cut into 1-inch pieces | ||
| Garlic | 2 Clove (5gm) | |
| Bay scallops - 8 ounces (or sea scallops, cut into 1-inch pieces) | ||
| Dry sherry | 2 Tablespoon | |
| Parmesan cheese | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Provolone cheese | 1 Ounce, shredded | |
| Long-grain rice - 1 cup, cooked (hot) | ||
Directions
MAKING
1) In a 10-inch skillet, saute the mushrooms, scallions, and garlic in the margarine for 3 minutes, stirring constantly.
2) Stir in the scallops and saute for 2 minutes.
3) Stir in the sherry, Parmesan cheese, lemon juice, salt and pepper, then bring the mixture to a boil.
4) Sprinkle with provolone cheese and cook covered for about 1 minute until the cheese is melted.
SERVING
5) Spoon over a bed of rice and serve immediately.
1) In a 10-inch skillet, saute the mushrooms, scallions, and garlic in the margarine for 3 minutes, stirring constantly.
2) Stir in the scallops and saute for 2 minutes.
3) Stir in the sherry, Parmesan cheese, lemon juice, salt and pepper, then bring the mixture to a boil.
4) Sprinkle with provolone cheese and cook covered for about 1 minute until the cheese is melted.
SERVING
5) Spoon over a bed of rice and serve immediately.
Chef
