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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
1/4 cup fresh lemon juice or concentrate |
1/4 cup holland house® sherry cooking wine |
2 teaspoons cornstarch |
1/3 cup butter |
1 cup thinly sliced carrots |
3 cloves garlic, minced |
8 ounces sliced mushrooms |
3/4 teaspoon dried thyme |
1 (6 ounce) package frozen pea pods, thawed |
1/4 cup diagonally sliced green onions |
hot cooked rice |
Directions:
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.
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.
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