Stir Fried Scallops & Vegetables
|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)|
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.