This is a delicious Sea Scallop Recipe with Rainbow Peppers and Spinach. Reduce the Chili Flakes to just a pinch if you want to reduce the heat. Serve over noodles or rice.
Provided by kelycarter_
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Core and seed peppers. Slice into 1/2-inch strips.
- In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
- 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.
- 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.
- Stir in spinach just until wilted, about 1 minute.
Nutrition Facts : Calories 234.8, Fat 4, SaturatedFat 0.5, Cholesterol 56.1, Sodium 1326.5, Carbohydrate 16.9, Fiber 2.6, Sugar 3.9, Protein 32.9
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