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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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 sea scallops |
3 tablespoons lite soy sauce |
1 teaspoon grated orange rind |
3 tablespoons fresh orange juice |
1 tablespoon dry white wine |
1/4 teaspoon crushed red pepper |
2 tablespoons butter or margarine |
garnish: orange wedges |
Directions:
1. Sauté first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
2. Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown. Remove scallops from pan, and keep warm.
3. Add 2 tablespoons soy sauce, orange rind, 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 tablespoon soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish, if desired.
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