Garlicky Scallop Stir-Fry

2 Tbsp. butter
1/2 lb. mushrooms, thinly sliced
2 garlic cloves, minced
1 can (10-1/2 oz.) condensed chicken broth
1 medium head broccoli, cut into small florets
1/2 of a small red bell pepper, diced
1-1/2 lbs. sea scallops, quartered
3 Tbsp. cornstarch
2 tsp. light soy sauce

In a large skillet, melt the butter over high heat. Add the mushrooms and
garlic and saute for 2 to 3 minutes, or until the mushrooms are tender.
Reserve 1/4 cup chicken broth. Add the broccoli, bell pepper, and the
remaining chicken broth to the skillet; mix well. Reduce the heat to
medium and cook for 4 to 5 minutes, or until the broccoli is tender-
crisp. Add the scallops and cook for 1 to 2 minutes, or until the
scallops are firm and white. In a small bowl, combine the cornstarch,
soy sauce, and the reserved chicken broth until smooth; stir into the
skillet and cook for 1 minute, or until thickened. Serve immediately.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/