Ingredients
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 ½ 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)
Preparation
In a large skillet combined first 10 ingredients. Cook on medium heat for 15 minutes or until vegetables are tender. Add wine, cook for 2 minutes. Add thickener one teaspoon at a time and let cook for 1-2 minutes before adding more. Continue until creamy consistency is achieved.
Reduce temperature to medium-low. Add scallops and cook covered for 5 minutes. Add shrimp and cook covered for 3 minutes or unit done.
Serve over rice or pasta, sprinkle with cheese if desired.
