Description
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.
Ingredients
- 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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4