Recipe by Holland House®
"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."
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fresh lemon juice or concentrate
Holland House® Sherry Cooking Wine
thinly sliced carrots
1 (6 ounce) package
frozen pea pods, thawed
diagonally sliced green onions
Hot cooked rice
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 151
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