6 Servings
Ingredients:
- ¼ cup of butter
- ½ pound of fresh mushrooms, thinly sliced
- 2 cloves of minced garlic (about 1 and ½ teaspoons)
- 1 — 10.5 ounce can of chicken broth
- 1 medium head of broccoli, cut into florets
- ½ of a red bell pepper, diced
- 1 and ½ pounds of bay scallops
- 3 Tablespoons of cornstarch
- 2 teaspoons of soy sauce
Directions:
Reserve ¼ cup of the chicken broth. In a large skillet, melt the butter over medium/high heat. Add the mushrooms and garlic and sauté for 2 or 3 minutes. Add the broccoli, bell pepper and remaining broth. Reduce heat to medium and cook about 5 minutes. Add the scallops and cook 1 or 2 minutes more.
In a small bowl, blend the cornstarch, soy sauce and reserved broth until smooth. Stir it into the skillet and cook to thicken (about 1 minute). Serve while hot.
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