Scallops Primavera

4.1
(11)

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.

2
2
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound scallops

  • ¼ cup fresh lemon juice or concentrate

  • ¼ cup Holland House® Sherry Cooking Wine

  • 2 teaspoons cornstarch

  • 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

  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.

Tips

Recipe created by Debbie Dunham, Mizkan employee

Nutrition Facts (per serving)

447 Calories
17g Fat
43g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 447
% Daily Value *
Total Fat 17g 21%
Saturated Fat 10g 50%
Cholesterol 78mg 26%
Sodium 413mg 18%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 26g
Vitamin C 26mg 130%
Calcium 113mg 9%
Iron 3mg 17%
Potassium 722mg 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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