Scallops With Vegetables

• 1/2 cup water
• 1/2 cup chablis or 1/2 cup other dry white wine
• 1/2 teaspoon salt
• 1 1/2 lbs bay scallops (the smaller size, not sea scallops)
• 1/2 lb fresh mushrooms, sliced
• 2/3 cup green onion, sliced
• 2/3 cup celery, sliced
• 3 tablespoons butter, melted
• 6 ounces snow pea pods, fresh (if frozen, thawed)
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon whole black peppercorn, cracked
• 2 teaspoons lemon juice
• 1/4 teaspoon hot sauce
• 1 tablespoon diced pimento
• hot cooked rice

1. 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.
2. Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
3. Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
4. Add the snow peas, and saute an additional 1 to 2 minutes.
5. Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
6. 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.
7. Serve immediately over rice.

water, chablis, salt, bay scallops, fresh mushrooms, green onion, celery, butter, snow, soy sauce, cornstarch, black peppercorn, lemon juice, hot sauce, pimento, rice

Taken from www.food.com/recipe/scallops-with-vegetables-473012 (may not work)