Shelly's Recipe

SCALLOPS WITH MUSHROOMS AND BROCCOLI

Category: Fish and Seafood

1 lb scallops, cut into halves
1 1/2 cups sliced mushrooms
2 tbsp butter
2 cups cut-up broccoli or 1 (10 oz) pkg frozen chopped broccoli, thawed
1 (2 oz) jar sliced pimientos, drained
1 (10 3/4 oz) can condensed chicken broth
3 tbsp cornstarch
2 tsp soy sauce
Hot cooked rice or pasta

In a saucepan, cook and stir mushrooms in butter over medium heat until tender, about 5 minutes. Stir in scallops, broccoli and pimientos. Cook, stirring frequently, until scallops are white, 3-4 minutes. Gradually stir chicken broth into cornstarch 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. Serves 4