Scallop And Veggies Stir-fry

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.