Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 447
- Carbohydrate: 43g
- Fat: 17g
- Fiber: 4g
- Protein: 26g
- Sugar: 3g
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