Scallops Primavera

Name: Scallops Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters butter; 237 milliliters thinly sliced carrots; 4 servings Hot cooked rice; 2 teaspoons cornstarch; 1 teaspoons dried thyme; 3 cloves garlic, minced; 59 milliliters diagonally sliced green onions; 59 milliliters fresh lemon juice or concentrate; 227 grams sliced mushrooms; 170 grams package frozen pea pods, thawed; 454 grams scallops; 59 milliliters Holland House® Sherry Cooking Wine

Scallops Primaver It is a good option if you're following a gluten free and pescatarian diet. A mixture of thyme, carrots, rice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

If scallops are large, slice them in half crosswise to make thin medallions.

Ingredients you will need

Scallops

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.

Ingredients you will need

Lemon Juice

Corn Starch

Scallops

Sherry

Wine

Equipment you will use

Baking Pan

Melt butter in a large skillet over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add carrots and garlic; cook about 1 minute.

Ingredients you will need

Carrot

Garlic

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.

Ingredients you will need

Green Onions

Mushrooms

Snow Peas

Scallops

Thyme

Serve over hot cooked rice.

Ingredients you will need

Cooked Rice

Equipment

Baking Pan

Frying Pan

Ingredients

Servings:

79milliliters

butter 237milliliters

thinly sliced carrots 4servings

Hot cooked rice 2teaspoons

cornstarch 1teaspoons

dried thyme 3cloves

garlic, minced 59milliliters

diagonally sliced green onions 59milliliters

fresh lemon juice or concentrate 227grams

sliced mushrooms 170grams

package frozen pea pods, thawed 454grams

scallops 59milliliters

Holland House® Sherry Cooking Wine

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.