Glazed Scallops With Spinach and Peppers

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  small green pepper
• 1  small  red pepper
• 1  small  yellow pepper
• 1  tablespoon cornstarch
• 1⁄4 cup soy sauce
• 2  teaspoons granulated sugar
• 1  teaspoon  sesame oil
• 1 1⁄2 lbs  large scallops
• 1  teaspoon  vegetable oil
• 2  tablespoons  rice wine vinegar
• 3  garlic cloves, minced
• 1  tablespoon fresh ginger, finely grated
• 1⁄2 teaspoon  hot  red chili pepper flakes
• 7  cups  Baby Spinach

Directions

1. Core and seed peppers. Slice into 1/2-inch strips.
2. In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
3. 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.
4. 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.
5. Stir in spinach just until wilted, about 1 minute.