Scallops Primavera

• 1 pound scallops
• 1/4 cup fresh lemon juice or concentrate
• 1/4 cup Holland House(R) Sherry Cooking Wine
• 2 teaspoons cornstarch
• 1/3 cup butter
• 1 cup thinly sliced carrots
• 3 cloves garlic, minced
• 8 ounces sliced mushrooms
• 3/4 teaspoon dried thyme
• 1 (6 ounce) package frozen pea pods, thawed
• 1/4 cup diagonally sliced green onions
• Hot cooked rice

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.

scallops, lemon juice, sherry cooking wine, cornstarch, butter, carrots, garlic, mushrooms, thyme, green onions, rice

Taken from www.allrecipes.com/recipe/231910/scallops-primavera/ (may not work)