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.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

447 calories; protein 26g 52% DV; carbohydrates 42.7g 14% DV; fat 16.7g 26% DV; cholesterol 78.1mg 26% DV; sodium 413.2mg 17% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2018
Made for my husband and self: used zucchini and red bell pepper in place of carrots. Used Marsala in place of cooking wine(which has added salt). Added a splash of cream to deepen the flavor; yummy expect to make again. Read More

Most helpful critical review

Rating: 3 stars
09/27/2013
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 sauce I wasn't crazy about. It was fairly bitter and it didn't highlight the sweetness of the scallops at all. My 19-month-old ate it with no complaints though. Read More
(2)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
09/27/2013
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 sauce I wasn't crazy about. It was fairly bitter and it didn't highlight the sweetness of the scallops at all. My 19-month-old ate it with no complaints though. Read More
(2)
Rating: 3 stars
06/24/2013
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 so I substituted Holland House White cooking wine (3 T) Red cooking Wine (1T). Might try again but would definitely use the fresh garlic and larger scallops. Read More
(2)
Rating: 5 stars
07/06/2016
I didn't have the fresh pea pods and can't eat onions and garlic so I subbed peas and carrots and used Jared mushrooms. It was killer! The lemon sherry sauce I added some cream and cheese to and it was off the charts. Thanks! Read More
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Rating: 4 stars
10/24/2017
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 scallops to dissolve the cornstarch. See other review for more info Read More
Rating: 5 stars
09/21/2018
Made for my husband and self: used zucchini and red bell pepper in place of carrots. Used Marsala in place of cooking wine(which has added salt). Added a splash of cream to deepen the flavor; yummy expect to make again. Read More