Holland House® Recipe « Scallops Primavera

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

Cooking 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.

Nutrition Facts

• calories446.9
• carbohydrateContent42.7 g
• cholesterolContent78.1 mg
• fatContent16.7 g
• fiberContent4.4 g
• proteinContent26 g
• saturatedFatContent9.9 g
• sodiumContent413.2 mg
• sugarContent3 g