Scallops With Vegetables - cooking recipe

Ingredients

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

Preparation

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.