Monday, December 26, 2011

Scallops, Broccoli & Mushrooms

This is one of my favorites.. Thanks U of New Hamp.

2-3 servings
prep time: 10 minutes
cook time: 10 minutes

  • 1 lb. scallops
  • 1 cup sliced mushrooms
  • 1 TBS. olive oil
  • 1 pkg. (~10 oz.) frozen, chopped broccoli
  • 1 can chicken broth (or 1 1⁄2 cups water with bouillon)
  • 2 TBS. soy sauce
  1. Cut scallops in half.
  2. Heat oil in nonstick skillet on low heat. Add mushrooms and cook over medium heat until tender (5 minutes).
  3. Stir in scallops and broccoli. Cook, stirring frequently, until scallops are white (3-4 minutes).
  4. In a bowl, combine chicken broth and cornstarch; mix until smooth. Add soy sauce to chicken broth mixture.
  5. Stir chicken broth mixture into scallops and broccoli.
  6. Heat to boiling, stirring constantly. Reduce heat and simmer 1 minute.
  7. Serve over rice or pasta or spinach.
Use chicken, shrimp or beef instead of scallops.
If you use regular fresh spinach instead of baby spinach, take a minute to remove the tough stems.
Use vegetable broth instead of chicken broth.


  1. We had this dish for dinner tonight along with Salmon. Tracy had Whiting. It was really really good together.

    Next time I think I will pour the rice into the dish, and it will take up the broth flavor and take up the liquid. It should make it a Jumboli type dish. Can't wait to try it again.

  2. Tracy and I had this recipe again tonight. We used fresh mushroom and I added the rice right to the mix. It was great. Very wonderful recipe..