Scallop and Veggies Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A recipe from Coup de Pouce Ingredients:
12 ounces small scallops (fresh or frozen, thawed) |
2 tablespoons orange juice |
2 tablespoons low sodium soy sauce |
1 tablespoon rice vinegar or 1 tablespoon white vinegar |
1 teaspoon sesame oil |
2 tablespoons vegetable oil |
1 cup sugar snap pea, cut in half |
1 red bell pepper, cut in thin slices |
1/2 cup green onion, cut in slices |
0.5 (19 ounce) can miniature corn cobs, drained and rinced |
2 cups napa cabbage, cut in thin slices |
2 cups fresh spinach, torn |
Directions:
1. 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.
2. 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.
3. In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.
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