- 1 pound scallops
- 1/4 cup fresh lemon juice or concentrate
- 1/4 cup Holland House® Sherry Cooking Wine
- 2 teaspoons cornstarch
- 1/3 cup butter
- 1 cup thinly sliced carrots
- 3 cloves garlic, minced
- 8 ounces sliced mushrooms
- 3/4 teaspoon dried thyme
- 1 (6 ounce) package frozen pea pods, thawed
- 1/4 cup diagonally sliced green onions
- Hot cooked rice
- 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.
04/11/2018
recipepes.com
Scallops Primavera, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
