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Stir Fried Scallops & Vegetables Recipe
|Lemon juice from concentrate||1⁄4 Cup (4 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), finely chopped|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Sliced fresh mushrooms||8 Ounce, sliced (2 Cups)|
|Thyme leaves||3⁄4 Teaspoon|
|Diagonally sliced green onions||1⁄4 Cup (4 tbs)|
|Frozen peapods/4 ounces fresh pea pods||6 Ounce, thawed (1 Package)|
|Dry sherry||2 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1344 Calories from Fat 559
% Daily Value*
Total Fat 63 g96.7%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 2211.2 mg92.1%
Total Carbohydrates 102 g34.1%
Dietary Fiber 14.7 g58.7%
Sugars 18 g
Protein 91 g181.9%
Vitamin A 665.2% Vitamin C 181%
Calcium 27.1% Iron 41.8%
*Based on a 2000 Calorie diet
In large skillet, over high heat, cook and stir carrots and garlic in margarine until tender-crisp, about 3 minutes.
Add mushrooms and thyme; cook and stir about 5 minutes.
Stir cornstarch and salt into scallops mixture; add to vegetables.
Cook and stir until scallops are opaque, about 4 minutes.
Stir in onions, pea pods and sherry.
Remove from heat.