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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Beautifully seared scallops with wilted arugula, butter beans, and lentils.
See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.
See how to make seared scallops with easy, no-cream fresh corn cream.