SCALLOPS PRIMAVERA
1 pound scallops
1/4 cup ReaLemon Lemon Juice from Concentrate
1 cup thinly sliced carrots
3 cloves garlic, finely chopped
1/3 cup margarine or butter
8 ounces fresh mushrooms, sliced (about 2 cups)
3/4 teaspoon thyme leaves
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup sliced green onions
4 ounces fresh pea pods
2 tablespoons dry sherry
In shallow dish, marinate scallops in ReaLemon 30 minutes.
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 5 minutes.
Stir cornstarch and salt into scallop mixture; add to vegetables. Cook and stir until scallops are opaque, about 4 minutes. Add onions, pea pods and sherry; heat through. Serve immediately. Refrigerate leftovers.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Easy Entertaining, Borden Inc., 1989 |