MD Scallop Stew

Scallop Stew


1  tablespoon olive oil
1  onion, chopped
1  tablespoon minced garlic
1/2  pound sliced baby portabella mushrooms
2  cups diced peeled sweet potatoes (yams; about 1 sweet potato)
2  cups diced peeled potatoes (about 1 potato)
1  (12-ounce) can fat-free evaporated milk
1/3  cup white wine or fat-free low-sodium chicken broth
1 1/2  pounds scallops (cut in fourths if using large ones)
2  teaspoons dried dill leaves
2  tablespoons cornstarch
2  tablespoons water
1/2  cup chopped green onionsSalt and pepper to taste (optional)


In a large nonstick pot, heat the olive oil over medium heat. Saute' the onion, garlic, and mushrooms for 3 minutes, stirring constantly. Add the sweet potatoes and potatoes, and cook for 3 minutes, continuing to stir. Add the evaporated milk and wine. Bring to a boil over medium heat, then add the scallops. Cook, stirring occasionally, for 10-12 minutes or until the potatoes are almost tender. Add the dill. In a small bowl, mix together the cornstarch and water and add to the stew. Stir until bubbly and thickened. Season with salt and pepper (if using). Sprinkle individual servings with green onions. 

Serving Size:  1 serving

Cook Time: 20 minutes

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