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Scallops Primavera
Scallops Primavera
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Prep Time:
15 minutes
Total Time:
15 minutes
Marinate scallops, cook in lemon sherry sauce with veggies for a quick, fresh seafood dish.
Ingredients:
  • 1 pound scallops
  • 0.25 cup fresh lemon juice or concentrate
  • 0.25 cup Holland House® Sherry Cooking Wine
  • 2 teaspoons cornstarch
  • 0.33333334326744 cup butter
  • 1 cup thinly sliced carrots
  • 3 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 0.75 teaspoon dried thyme
  • 1 (6 ounce) package frozen pea pods, thawed
  • 0.25 cup diagonally sliced green onions
  • Hot cooked rice
Instructions:
  • For large scallops, slice them in half to create thin medallions. Combine the scallops with lemon juice in a shallow dish, cover, and refrigerate for 30 minutes. After marinating, mix in sherry cooking wine and cornstarch.
  • In a large skillet over high heat, melt butter. Quickly sauté carrots and garlic for about 1 minute. Add mushrooms and thyme, cook and stir for 3 minutes. Add scallop mixture and cook until scallops are opaque, about 4 minutes. Toss in pea pods and green onions, heat through. Serve over hot cooked rice.

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