Make and share this Scallop and Veggies Stir-Fry recipe from Food.com.
Provided by Boomette
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.
Nutrition Facts : Calories 170.5, Fat 8.7, SaturatedFat 1.2, Cholesterol 20.6, Sodium 621.5, Carbohydrate 11.1, Fiber 2.8, Sugar 3.4, Protein 12.8
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