a delicious chicken dish loaded with veggies. You may either store it for later or eat it for dinner tonight.
| 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
- 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
Instructions
- 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
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 10 g |
| Sodium | 413 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Used frozen peas + carrots, used some leftover shrimp, white onion instead of green
I added 1tbs of capers and some artichoke hearts when I put in the carrots; My wife loved it.
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.
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
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!
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.
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.