Stir-Fried Scallops And Vegetables Recipe

Name: Stir-Fried Scallops And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. scallops; 1/4 c. lemon juice; 1 c. thinly sliced carrots; 3 cloves garlic, finely chopped; 1/3 c. butter; 2 c. sliced fresh mushrooms; 3/4 tsp. thyme; 2 tsp. cornstarch; 1/2 tsp. salt; 1/4 c. diagonally sliced green onions; 6 oz. frozen pea pods; 2 Tbsp. dry sherry; hot cooked rice

Servings: persons

1 lb. scallops
1/4 c. lemon juice
1 c. thinly sliced carrots
3 cloves garlic, finely chopped
1/3 c. butter
2 c. sliced fresh mushrooms
3/4 tsp. thyme
2 tsp. cornstarch
1/2 tsp. salt
1/4 c. diagonally sliced green onions
6 oz. frozen pea pods
2 Tbsp. dry sherry
hot cooked rice

1
Marinate scallops in lemon juice for 30 minutes.
2
In large skillet over high heat, cook and stir carrots and garlic in butter until tender-crisp, 3 minutes.
3
Add mushrooms and thyme; cook and stir about 5 minutes.
4
Stir cornstarch and salt into scallop mixture; add to vegetables.
5
Cook and stir until scallops are opaque, about 4 minutes.
6
Stir in onions, pea pods and sherry. Remove from heat.
7
Serve with rice.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. scallops, 1/4 c. lemon juice, 1 c. thinly sliced carrots, 3 cloves garlic, finely chopped, and more.

Yes, Stir-Fried Scallops And Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Scallops And Vegetables

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