Photo: Dana DeVolk
Scallops Primavera
12 ingredients
15 min
4 servings
openrecipes
"After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner."
Estimated Nutrition (whole recipe, rough)
1053
Calories
50g
Protein
14g
Fat
176g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes