Scallops Primavera

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound scallops
• 1/4 cup fresh lemon juice or concentrate
• 1/4 cup Holland House® Sherry Cooking Wine
• 2 teaspoons cornstarch
• 1/3 cup butter
• 1 cup thinly sliced carrots
• 3 cloves garlic, minced
• 8 ounces sliced mushrooms
• 3/4 teaspoon dried thyme
• 1 (6 ounce) package frozen pea pods, thawed
• 1/4 cup diagonally sliced green onions
• Hot cooked rice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the cornstarch with the lemon juice and sherry in a small bowl until smooth, then set aside.

2. Pat the scallops dry. Melt about half the butter in a large skillet over medium-high heat and add the scallops in a single layer.

3. Sear the scallops 1 to 2 minutes per side until opaque and they reach 145°F (63°C) in the thickest part. Transfer to a plate.

4. Melt the remaining butter in the same skillet over medium heat. Add the carrots, mushrooms, garlic and thyme and cook 4 to 5 minutes until the carrots are tender.

5. Add the thawed pea pods and green onions and cook 2 minutes, stirring often.

6. Stir the cornstarch mixture again, pour it into the skillet and simmer 1 to 2 minutes until thickened.

7. Return the scallops and any juices to the skillet and toss for about 1 minute until heated through.

8. Spoon the scallops and vegetables over the hot cooked rice and serve right away.