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Broccoli and Mushroom Scallops

Broccoli and Mushroom Scallops

Preparation Time:
Cook time:
Yield: 2 servings


1 lb medium Scallops
1 1/2 cups Mushroom, sliced
2 Tbsp Margarine or Butter
2 cups Broccoli, cut
2 oz Pimientos, sliced
1 can Chicken Broth
3 Tbsp Cornstarch
2 tsp Soy Sauce
Rice or Pasta, cooked


Cut the scallops into halves. In a 3 quart saucepan, cook and stir mushrooms in margarine over medium heat until tender (about 5 minutes). Stir in scallops, broccoli, and pimientos. Cook, stirring frequently, until scallops are white (3 to 4 minutes).

Gradually stir cornstarch into chicken broth, until smooth. Stir broth mixture and soy sauce into scallop mixture. Heat to boiling, stirring constantly. Reduce heat, simmer and stir 1 minute.

Serve over rice or pasta.

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