Glazed Scallops With Spinach and Peppers

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 1
    small red pepper
  • 1
    small yellow pepper
  • 1
    tablespoon cornstarch
  • 14
  • 2
    teaspoons granulated sugar
  • 1
    teaspoon sesame oil
  • 1 12
    lbs large scallops
  • 1
    teaspoon vegetable oil
  • 2
    tablespoons rice wine vinegar
  • 3
    garlic cloves, minced
  • 1
    tablespoon fresh ginger, finely grated
  • 12
    teaspoon hot red chili pepper flakes
  • 7
    cups Baby Spinach
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DIRECTIONS

  • 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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