Scallop And Veggies Stir-Fry Recipe

Name: Scallop And Veggies Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Scallop And Veggies Stir-Fry 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.

Scallop And Veggies Stir-Fry

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