Scallops Primavera recipe

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Ingredients

1 pound scallops
¼ cup fresh lemon juice or concentrate
¼ cup Holland House® Sherry Cooking Wine
2 teaspoons cornstarch
⅓ cup butter
1 cup thinly sliced carrots
3 cloves garlic, minced
8 ounces sliced mushrooms
¾ teaspoon dried thyme
1 (6 ounce) package frozen pea pods, thawed
¼ cup diagonally sliced green onions
Hot cooked rice

Nutrition Info

446.9 calories
carbohydrate: 42.7 g
cholesterol: 78.1 mg
fat: 16.7 g
fiber: 4.4 g
protein: 26 g
saturatedFat: 9.9 g
servingSize: -
sodium: 413.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish, cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.

  2. Melt butter in a large skillet over high heat. Add carrots and garlic, cook about 1 minute. Add mushrooms and thyme, cook and stir about 3 minutes. Stir in scallop mixture, cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions, heat through. Serve over hot cooked rice.

Recipe Yield

4 servings

Recipe Note

After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner.

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