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

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

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.