Stir Fried Scallops & Vegetables Recipe
Stir fried scallops and vegetables is a spicy and tangy seafood recipe. Prepared with a marinade of lemon juice, the scallops are cooked with vegetables like carrots, pea pods and green onions with added mushrooms. Flavored with thyme and garlic, the stir fried scallops are sherried to finish and are wonderfully savory.
Ingredients
| Scallops | 1 pound | |
| 1/4 cup Lemon Juice from Concentrate | ||
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Thyme leaves | 3/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup diagonally sliced green onions | ||
| Peapods package | 1 , frozen | |
| Dry sherry | 2 Tablespoon | |
| Hot cooked rice | ||
Directions
In shallow baking dish, marinate scallops in juice 30 minutes, stirring occasionally.
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.
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.
Chef
