Scallops Primavera

Scallops Primavera

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.

Preparation Time
15 mins
Total Time
15 mins
Calories
447 Calories

Recipe Instructions

Step 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.
Step 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.
Scallops Primavera
Scallops Primavera

Ingredients

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

Categories

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