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Wednesday, August 24, 2016

scallops primavera

Ingredients

  • Servings: 4
  • 1 pound scallops
  • 1/4 cup fresh lemon juice or concentrate
  • 1/4 cup holland house® cooking
  • 2 teaspoons cornstarch
  • 1/3 cup butter
  • 1 cup thinly sliced carrots
  • 3 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 3/4 teaspoon dried thyme
  • 1 (6 ounce) package frozen pea pods, thawed
  • 1/4 cup diagonally sliced green onions
  • hot cooked rice

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • 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 cooking 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.

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