SCALLOPS PRIMAVERA

Scallops Primavera image

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.

Provided by Holland House

Categories Trusted Brands: Recipes and Tips Holland House®

Time 15m

Yield 4

Number Of Ingredients 12

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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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 413.2 mg, Sugar 3 g