Sherry Sauced Scallops Recipe


Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthyCourse
MethodMain Ingredient
Interest Group


 Scallops1 Pound (Use Fresh Or Frozen)
 Light cream/Milk1 Cup (16 tbs)
 All purpose flour2 Tablespoon
 Dry white wine/Sherry2 Tablespoon
 Salt1⁄4 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Cooking oil2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Carrots3 Medium, thinly bias sliced
 Frozen pea pods6 Ounce, thawed (1 Package)
 Hot cooked pasta/Hot cooked wild rice2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2023 Calories from Fat 984

% Daily Value*

Total Fat 112 g172.2%

Saturated Fat 51.8 g259%

Trans Fat 0 g

Cholesterol 508.6 mg

Sodium 1449.2 mg60.4%

Total Carbohydrates 144 g47.9%

Dietary Fiber 10.6 g42.4%

Sugars 16.3 g

Protein 106 g211.4%

Vitamin A 702.7% Vitamin C 215.8%

Calcium 44.3% Iron 56.9%

*Based on a 2000 Calorie diet


Thaw scallops, if frozen.
Cut any large scallops into bite-size pieces.
For sauce, in a small mixing bowl stir together the light cream or milk, flour, sherry or wine, salt, and nutmeg.
Set the sauce mixture aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic in hot oil for 30 seconds.
Add carrots and stir-fry for 3 minutes.
Remove carrots from wok.
Add half of the scallops to the wok or skillet.
Stir-fry for 2 to 3 minutes or till opaque.
Remove scallops from wok.
Stir-fry remaining scallops for 2 to 3 minutes.
Remove from wok.
Add sauce mixture and carrots to wok.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in scallops and pea pods.
Cover and cook for 1 minute.
Serve over pasta or wild rice.