Sauteed scallops with vegetables

Sauteed scallops with vegetables
Sauteed scallops with vegetables 5 1 Stefano Moraschini

Instructions

SAUTEED SCALLOPS with VEGETABLES 00086 INGREDIENTS for 6 PEOPLE 12 scallops without shell, 12 broccoli florets, 30 g of dried mushrooms, 12 cobs mignon, 100 g bean sprouts, chopped onion, 12 small canned asparagus, a stick of celery, 3 tablespoons soy sauce, 3 tablespoons of corn oil, washed very well the florets of broccoli and let them drain in a colander.

Clean and wash the celery and cut it into pieces.

Let Soak mushrooms in warm water for 20 minutes and strizzateli with your hands.

Heat the oil in a large skillet or a wok, place the scallops and let them jump to 3 minutes turned with a wooden spoon.

Add the florets and cobs, stand for other 3 minutes stirring gently, then add the other ingredients and soy sauce.

Continue cooking for another 4 minutes over low heat, stir well and serve.

Sauteed scallops with vegetables

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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