Scallop and Veggies Stir-Fry

Total Time
26mins
Prep 20 mins
Cook 6 mins

A recipe from Coup de Pouce

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

Love the colors and contrasts in texture in this recipe! What I didn't like was how quickly the scallop mixture cooled when mixing with the napa cabbage and spinach. Immediately the dish became luck-warm, and I like most things either cold or hot. While the flavors are very nice in this, I think next time I'll throw the cabbage/spinach mix into the skillet and heat it up, or remove the scallop/veggie mix from the skillet and refrigerate it before serving.....so I can eat it either hot or cold. But that is a personal preference. The flavors are very nice as posted. Made for Photo Tag!

breezermom September 22, 2012

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