Ingredients15 m servings 447 cals
- 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.
- Recipe created by Debbie Dunham, Mizkan employee
Per Serving: 447 calories; 16.7 g fat; 42.7 g carbohydrates; 26 g protein; 78 mg cholesterol; 413 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was OK--not bad, but not great. The only change I made was to sub zucchini and green pepper for the carrots and peas (I had some from my garden that I needed to use up), but it was the sauc...
Tried this tonight for the first time. Made as directed except I didn't have fresh garlic, only garlic powder. Definitely needs FRESH garlic. Also, didn't have Holland House Sherry cooking wine ...
Also - used jarred garlic not fresh and also added 1/8 cup white wine to 1/4 cup cabernet red wine since I didn’t have cooking sherry. Also mixed the cornstarch into the wine before soaking the ...