Harvest Vegetable Scallop Food

HARVEST VEGETABLE SCALLOP

Steps:

• Preheat oven to 375 degrees.
• In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
• Tuck potato slices into vegetable mixture at an angle.
• Dot vegetables evenly with cheese spread.
• Pour milk over vegetables; sprinkle with seasonings as desired.
• Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
• Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
• Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
• Top with cheese spread, milk and seasonings as above.
• Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
• Top with remaining onions; cook, uncovered, 1 minute.
• Let stand 5 minutes.

SCALLOPED VEGETABLES

Steps:

• Place cooked vegetables and prepared white sauce in casserole dish. Top with bread crumbs.
• Bake at 375 for 25 minutes.
• Medium White Sauce:
• Melt butter or margarine over low heat. Add flour and pepper. Stir until well blended. Remove from heat.
• Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth.
• Cheese Sauce:
• Follow direction to prepare medium white sauce.
• When sauce is thick add 1 1/2 cups grated cheese. Can be served over steamed vegetables.

SCALLOPS WITH VEGETABLES

Steps:

• Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
• Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
• Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
• Add the snow peas, and saute an additional 1 to 2 minutes.
• Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
• Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
• Serve immediately over rice.

SCALLOPS WITH VEGETABLES, GINGER AND CREAM

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
• Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduces to sauce consistency, about 3 minutes. Season with salt and pepper.
• Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over.

SAUTEED SCALLOPS WITH VEGETABLES

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

CHEESY POTATO SCALLOP

Steps:

• Preheat oven to 375°F
• Place veg in large saucepan and add just enough water to cover. (Like just a skim) Bring to a boil on med-high heat, and cook for about 8-10 minutes.
• Melt butter in saucepan on med heat. Stir in flour, salt, black pepper and cayenne pepper. Cook and stir for about one minute. Add milk and blend well. Bring to a boil on med heat and cook until thick - stir constantly. Add cheese and reduce to low heat, cook until cheese is melted - stir constantly.
• Place half of the veg mix in greased casserole dish. Cover with half of the cheese sauce - repeat. Cover.
• Bake for 30 minutes covered, then for an additional 15-30minutes.