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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 red bell pepper, cut into strips |
1 green bell pepper, cut into strips |
1 medium onion, sliced |
3 garlic cloves, minced |
3 tablespoons vegetable oil, divided |
1 pound fresh bay scallops, drained |
3 tablespoons lite soy sauce |
1 teaspoon orange zest |
3 tablespoons fresh orange juice |
1 tablespoon dry white wine |
1/4 teaspoon dried crushed red pepper |
2 tablespoons butter |
Directions:
1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
2. Sauté scallops in remaining 1 Tbsp. oil in skillet over medium heat 5 minutes or until done. Remove scallops from pan, and keep warm.
3. Add 2 Tbsp. soy sauce, orange zest, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 Tbsp. soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish, if desired.
4. *Sea scallops may be substituted. Cook in remaining 1 Tbsp. oil in skillet over medium heat 5 to 6 minutes; turn over, and cook 3 to 5 minutes or until golden brown.
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