Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.68 Kcal (2021 kJ) | ||
| Calories from fat | 269.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.94g | 46% | |
|---|---|---|---|
| Cholesterol | 125.3mg | 42% | |
| Sodium | 759.39mg | 32% | |
| Potassium | 562.68mg | 12% | |
| Total Carbs | 39.91g | 13% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 15.23g | 30% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 192.03 Kcal (804 kJ) | ||
| Calories from fat | 107.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.91g | 46% | |
|---|---|---|---|
| Cholesterol | 49.85mg | 42% | |
| Sodium | 302.12mg | 32% | |
| Potassium | 223.86mg | 12% | |
| Total Carbs | 15.88g | 13% | |
| Sugars | 1.51g | 15% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 6.06g | 30% | |
| Vitamin C | 4.6mg | 19% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.9mg | 12% | |
| Calcium | 17.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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