Glazed Scallops With Spinach and Peppers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a delicious Sea Scallop Recipe with Rainbow Peppers and Spinach. Reduce the Chili Flakes to just a pinch if you want to reduce the heat. Serve over noodles or rice. Ingredients:
1 small green pepper |
1 small red pepper |
1 small yellow pepper |
1 tablespoon cornstarch |
1/4 cup soy sauce |
2 teaspoons granulated sugar |
1 teaspoon sesame oil |
1 1/2 lbs large scallops |
1 teaspoon vegetable oil |
2 tablespoons rice wine vinegar |
3 garlic cloves, minced |
1 tablespoon fresh ginger, finely grated |
1/2 teaspoon hot red chili pepper flakes |
7 cups baby spinach |
Directions:
1. Core and seed peppers. Slice into 1/2-inch strips.
2. In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
3. Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate.
4. Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute.
5. Stir in spinach just until wilted, about 1 minute.
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