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Scallops & Vegetables




Source of Recipe


Unknown


List of Ingredients




Scallops & Vegetables




2 slices bacon -- cut up
1/2 cup onion -- chopped
1/2 pound bay scallops
1/2 pound mushrooms -- sliced
1/2 pound snow peas
1 tablespoon dry sherry
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon salt

Recipe





Brown bacon pieces in a skillet. Drain on paper towels and save 1
tablespoon of the fat in the skillet.

Add the onions and scallops to the skillet and cook until the scallops are
white, about 3 minutes. Remove from the skillet and keep warm.

Add the mushrooms, snow peas and sherry to the skillet. Cover and cook for
3 minutes.

Combine the cornstarch and water and add to the skillet. Stir until
thickened.

Stir in the reserved bacon pieces and the scallops. Add the lemon juice
and salt. Heat just to serving temperature.

Serve over rice.

Per Serving: 124 Calories; 2g Fat (17.4% calories from fat); 13g Protein;
11g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 414mg Sodium

Substituting low fat or fat free ingredients can lower the fat and
cholesterol in a recipe.