"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."
1 1/2 lbs
rice wine vinegar
garlic cloves, minced
fresh ginger, finely grated
hot red chili pepper flakes
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.
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Glazed Scallops With Spinach and Peppers (cont.)