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Sherry Sauced Scallops

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Ingredients
  Scallops 1 Pound (Use Fresh Or Frozen)
  Light cream/Milk 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Dry white wine/Sherry 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Carrots 3 Medium, thinly bias sliced
  Frozen pea pods 6 Ounce, thawed (1 Package)
  Hot cooked pasta/Hot cooked wild rice 2 Cup (32 tbs)
Directions

Thaw scallops, if frozen.
Cut any large scallops into bite-size pieces.
For sauce, in a small mixing bowl stir together the light cream or milk, flour, sherry or wine, salt, and nutmeg.
Set the sauce mixture aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic in hot oil for 30 seconds.
Add carrots and stir-fry for 3 minutes.
Remove carrots from wok.
Add half of the scallops to the wok or skillet.
Stir-fry for 2 to 3 minutes or till opaque.
Remove scallops from wok.
Stir-fry remaining scallops for 2 to 3 minutes.
Remove from wok.
Add sauce mixture and carrots to wok.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in scallops and pea pods.
Cover and cook for 1 minute.
Serve over pasta or wild rice.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Scallop
Interest: 
Quick, Healthy
Cook Time: 
10 Minutes

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