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Stir Fried Scallops & Vegetables

American.foodie's picture
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.
  Scallops 1 Pound
  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
  Cornstarch 2 Teaspoon
  Salt 1⁄2 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.

Recipe Summary

Side Dish
Stir Fried

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Stir Fried Scallops & Vegetables Recipe