Glazed Scallops With Spinach And Peppers Recipe

Name: Glazed Scallops With Spinach And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small green pepper, 1 small red pepper, 1 small yellow pepper, 1 tablespoon cornstarch, and more.

Yes, Glazed Scallops With Spinach And Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glazed Scallops With Spinach And Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions