Seafood & Asian Vegetable Medley

• 1 stick butter or margarine
• 1 10oz. can baby corn nuggets with juice
• 1 cup mushroom slices or 2 cups whole shitake
• 1 small can (approx 5 oz.) sliced black olives drained
• 1 10oz. can bean sprouts
• 4 cloves of garlic, sliced (less or more to taste; minced is fine if you don't like the slices)
• 1 cup water
• 1 1/2 tsp. parsley flakes or Italian seasoning
• 1 tsp. marjoram
• 2 tsp. paprika
• 1/2 cup dry white wine
• flour, as needed for thickening
• 2 lbs sea scallops
• 1 lb large shrimp (approx 24) peeled & de-veined
• Grated cheese (optional)
• Rice or Pasta (brown rice works very well for this)

1. In a large skillet combined first 10 ingredients.
2. Cook on medium heat for 15 minutes or until vegetables are tender.
3. Add wine, cook for 2 minutes.
4. Add thickener one teaspoon at a time and let cook for 1-2 minutes before adding more.
5. Continue until creamy consistency is achieved.
6. Reduce temperature to medium-low.
7. Add scallops and cook covered for 5 minutes.
8. Add shrimp and cook covered for 3 minutes or unit done.
9. Serve over rice or pasta, sprinkle with cheese if desired.

butter, corn nuggets, mushroom, black olives, bean sprouts, garlic, water, parsley flakes, marjoram, paprika, white wine, flour, scallops, shrimp, cheese, pasta

Taken from www.epicurious.com/recipes/member/views/seafood-asian-vegetable-medley-1201102 (may not work)