Scallop Stir-Fry Salad
So many flavors and textures--all brought together in so little time! If your market doesn't offer bay scallops, you can substitute the larger sea scallops. Cut them in half crosswise before cooking.
Ingredients
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6 ounces fresh or frozen bay scallops
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1 tablespoon orange juice
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1 tablespoon reduced-sodium soy sauce
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1-1/2 teaspoons rice vinegar or white wine vinegar
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1/2 teaspoon toasted sesame oil
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1 tablespoon cooking oil
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1/2 cup fresh pea pods, strings and tips removed and halved if desired
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1/2 of a medium red sweet pepper, coarsely chopped
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1/4 cup sliced green onions
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1/2 of a 12-ounce jar baby corn, rinsed and drained
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1 cup shredded napa cabbage
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1 cup shredded fresh spinach or romaine
Directions
1.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. In a small bowl, stir together orange juice, soy sauce, vinegar, and sesame oil. Set aside.
2.
In a medium skillet, heat 2 teaspoons of the cooking oil over medium-high heat. Add scallops; stir-fry about 2 minutes or until scallops are opaque. Remove scallops from skillet.
3.
Add remaining 1 teaspoon cooking oil to the skillet. Add pea pods, sweet pepper, and green onions; stir-fry for 2 to 3 minutes or until crisp-tender. Add cooked scallops, the baby corn, and orange juice mixture to skillet; stir-fry about 1 minute or until heated through. Remove from heat.
4.
In a large salad bowl, combine napa cabbage and spinach. Top with scallop mixture; toss gently to combine. Makes 2 servings.
Nutrition information
Calories 203, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 633 mg, Carbohydrate 12 g, Fiber 4 g, Protein 18 g. Exchanges: Vegetable 2, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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