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By Lynette McWilliams

Scallops Primavera

Name: Scallops Primavera
Prep time: 15 min
Total time: 15 min
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

2 steps

Prep:15min

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.

Updated at: Thu, 17 Aug 2023 03:36:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories312.4 kcal (16%)

Total Fat15.9 g (23%)

Carbs21 g (8%)

Sugars7.1 g (8%)

Protein18.6 g (37%)

Sodium519.3 mg (26%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundscallops

¼ cupfresh lemon juice

or concentrate

¼ cupSherry Cooking Wine

2 teaspoonscornstarch

⅓ cupbutter

1 cupcarrots

thinly sliced

3cloves garlic

minced

8 ouncessliced mushrooms

¾ teaspoondried thyme

1 x 6 ouncefrozen pea pods

package, thawed

¼ cupgreen onions

diagonally sliced

rice

hot, cooked

Instructions

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.

View on allrecipes.com

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