Scallops Primavera

Scallops Primavera

2
Holland House(R) 0

"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."

Ingredients 15 m {{adjustedServings}} servings 447 cals

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Nutrition

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  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. If scallops are large, slice them in half crosswise to make thin medallions. 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.
  2. Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. 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. Serve over hot cooked rice.
Tips & Tricks
Bay Scallops with Garlic Parsley Butter Sauce

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Footnotes

  • Recipe created by Debbie Dunham, Mizkan employee
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Reviews 2

  1. 3 Ratings

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KymInNM
9/27/2013

This was OK--not bad, but not great. The only change I made was to sub zucchini and green pepper for the carrots and peas (I had some from my garden that I needed to use up), but it was the sauce I wasn't crazy about. It was fairly bitter, and it didn't highlight the sweetness of the scallops at all. My 19-month-old ate it with no complaints, though.

Tonja Grothe
6/24/2013

Tried this tonight for the first time. Made as directed except I didn't have fresh garlic, only garlic powder. Definitely needs FRESH garlic. Also, didn't have Holland House Sherry cooking wine so I substituted Holland House White cooking wine (3 T) + Red cooking Wine (1T). Might try again, but would definitely use the fresh garlic and larger scallops.