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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 yellow bell pepper |
6 green onions |
4 ounces fresh shiitake mushrooms |
3 plum tomatoes |
1/4 cup butter or margarine, divided |
1 1/2 teaspoons minced garlic |
1 pound bay scallops |
2/3 cup dry white wine |
1 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice (optional) |
minced fresh parsley (optional) |
Directions:
1. Cut bell pepper into 1/4-inch strips; cut green onions into 1-inch pieces. Slice mushrooms; seed tomatoes, and chop.
2. Melt 2 tablespoons butter in a large skillet. Add bell pepper, onions, mushrooms, and garlic; sauté 2 to 3 minutes or until tender. Remove vegetables.
3. Melt remaining 2 tablespoons butter in skillet; add scallops, and sauté 2 to 3 minutes. Add wine, and bring to a boil; boil 2 minutes. Stir in sautéed vegetables, tomatoes, salt, and pepper; cook until thoroughly heated. Serve over rice, and sprinkle with minced parsley, if desired.
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