Stir-Fried Scallops And Vegetables - cooking recipe

Ingredients

1 lb. scallops
1/4 c. lemon juice
1 c. thinly sliced carrots
3 cloves garlic, finely chopped
1/3 c. butter
2 c. sliced fresh mushrooms
3/4 tsp. thyme
2 tsp. cornstarch
1/2 tsp. salt
1/4 c. diagonally sliced green onions
6 oz. frozen pea pods
2 Tbsp. dry sherry
hot cooked rice

Preparation

Marinate scallops in lemon juice for 30 minutes.
In large skillet over high heat, cook and stir carrots and garlic in butter until tender-crisp, 3 minutes.
Add mushrooms and thyme; cook and stir about 5 minutes.
Stir cornstarch and salt into scallop mixture; add to vegetables.
Cook and stir until scallops are opaque, about 4 minutes.
Stir in onions, pea pods and sherry. Remove from heat.
Serve with rice.