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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
- ¼ cup fresh lemon juice or concentrate
- ¼ 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
- ¾ teaspoon dried thyme
- 1 (6 ounce) package frozen pea pods, thawed
- ¼ cup diagonally sliced green onions
- Hot cooked rice
Directions
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.
Tips
Recipe created by Debbie Dunham, Mizkan employee
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 447 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat10g | 50% |
| Cholesterol78mg | 26% |
| Sodium413mg | 18% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber4g | 16% |
| Total Sugars3g | |
| Protein26g | |
| Vitamin C26mg | 130% |
| Calcium113mg | 9% |
| Iron3mg | 17% |
| Potassium722mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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