Scallops Primavera

Recipe created by Debbie Dunham, Mizkan employee


1 lb. scallops
1/4 cup fresh lemon juice or concentrate
1/4 cup HOLLAND HOUSE Sherry Cooking Wine
2 tsp. cornstarch
1/3 cup butter
1 cup thinly sliced carrots
3 cloves garlic, minced
8 oz. sliced mushrooms (about 2 cups)
3/4 tsp. dried thyme
1 package (6 oz.) frozen pea pods, thawed
1/4 cup diagonally sliced green onions
Hot cooked rice


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.

Makes 4 servings.


Per serving: 300 calories, 23g protein, 15g carb, 16g fat (10g sat. fat), 80mg chol, 360mg sodium, 3g fiber

Scallops Primavera
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