Scallops With Vegetables

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Scallops cooked with a hint of wine, served with healthy vegetables over rice.

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Steps

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Combine the water , wine , and salt in a saucepan.

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Bring to a boil.

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Add the scallops.

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Cover , reduce heat , and simmer for 3 to 4 minutes.

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Drain scallops , reserving 1 / 2 cup liquid.

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Set the scallops and liquid aside.

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Saute the mushrooms , green onions , and celery in butter in a large skillet until vegetables are tender.

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Add the snow peas , and saute an additional 1 to 2 minutes.

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Combine the reserved 1 / 2 cup scallop liquid , soy sauce , cornstarch , cracked pepper , lemon juice , and hot sauce.

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Whisk together.

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Add the cornstarch mixture to the vegetable mixture , and cook until thickened and bubbly , stirring frequently.

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Stir in the reserved scallops and the pimento.

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Cook until thoroughly heated.

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Serve immediately over rice.

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Ingredients

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water, chablis, salt, bay scallops, fresh mushrooms, green onion, celery, butter, snow pea pods, soy sauce, cornstarch, whole black peppercorn, lemon juice, hot sauce, diced pimento, cooked rice