Seafood primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Salt |
| ½ | pounds | Scallops |
| ½ | pounds | Large raw shrimp; peeled & deveined |
| ¼ | cup | Butter or margarine |
| 8 | ounces | Fresh mushrooms; sliced |
| 1 | cup | Carrots; thinly sliced |
| 3 | Cloves garlic; finely chopped | |
| ½ | teaspoon | Thyme leaves |
| 4 | ounces | Fresh pea pods |
| ¼ | cup | Green onions; sliced |
| 2 | tablespoons | Dry sherry; optional |
Directions
Combine lemon juice, cornstarch and salt; mix well. Add scallops and shrimp. Cover; marinate in refrigerator 30 minutes.
In large skillet, over high heat, cook and stir mushrooms, carrots, garlic and thyme in margarine until tender-crisp, about 8 minutes. Add seafood mixture; cook and stir 5 to 8 minutes until seafood is opaque. Add pea pods, onions, and sherry; heat through. Serve over hot cooked pasta.
Refrigerate leftovers.
Makes 4 servings.
Posted to MC-Recipe Digest by "townsend@..." <townsend@...> on Apr 30, 1998