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Sautéed Bay Scallops

Yield 3 to 4 servings


  • 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)

How to Make It

  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.