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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. 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. Wash hands after handling raw scallops.
4. When finished marinating, stir in sherry cooking wine and cornstarch.
5. 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 milky white, opaque, and firm, about 4 minutes. Stir in pea pods and green onions; heat through.
6. Serve over hot cooked rice.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!