Directions:
- Rince the scallops and pat dry with paper towel. In a small bowl, mix orange juice, soy sauce, vinegar and sesame oil. Set aside. In a skillet, heat 1 tablespoon vegetable oil at medium-high heat. Add scallops and cook, while stirring, for about 2 minutes or until opaque. Set aside on a plate.
- In the skillet, add remaining vegetable oil, sugar snap-peas, bell pepper and green onion, cook, while stirring, 2 to 3 minutes or until veggies are tender but still crunchy. Add the scallops, mini corn and the mixture of orange juice and cook, while stirring, for 1 minute or until hot. Remove from the heat.
- In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.71 Kcal (1410 kJ) | ||
| Calories from fat | 170.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.98g | 29% | |
|---|---|---|---|
| Cholesterol | 63.79mg | 21% | |
| Sodium | 830.47mg | 35% | |
| Potassium | 435.49mg | 9% | |
| Total Carbs | 30.68g | 10% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 11.61g | 23% | |
| Vitamin C | 55.4mg | 92% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 69.7mg | 387% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.91 Kcal (485 kJ) | ||
| Calories from fat | 58.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 29% | |
|---|---|---|---|
| Cholesterol | 21.96mg | 21% | |
| Sodium | 285.88mg | 35% | |
| Potassium | 149.91mg | 9% | |
| Total Carbs | 10.56g | 10% | |
| Sugars | 1.25g | 14% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 4g | 23% | |
| Vitamin C | 19.1mg | 92% | |
| Vitamin A | 0.5mg | 44% | |
| Iron | 24mg | 387% | |
| Calcium | 20.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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