Scallops Primavera

Ingredients

• 0.3 cup butter 
• 1 cup carrots thinly sliced
• 4 servings rice hot cooked
• 2 teaspoons cornstarch 
• 0.8 teaspoon thyme leaves dried
• 3 cloves garlic minced
• 0.3 cup green onions diagonally sliced
• 0.3 cup juice of lemon fresh
• 8 ounces mushrooms sliced
• 6 ounce pea pods frozen thawed
• 1 pound scallops 
• 0.3 cup sherry cooking wine holland house®

Equipment

• frying pan
• baking pan

Directions

1. If scallops are large, slice them in half crosswise to make thin medallions.
2. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
3. Melt butter in a large skillet over high heat.
4. Add carrots and garlic; cook about 1 minute.
5. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through.
6. Serve over hot cooked rice.