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Scallop and Veggies Stir-Fry

Scallop and Veggies Stir-Fry created by breezermom

A recipe from Coup de Pouce

Ready In:
26mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.
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@Boomette
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@Boomette
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"A recipe from Coup de Pouce"
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  1. breezermom
    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!
    Reply
  2. breezermom
    Scallop and Veggies Stir-Fry Created by breezermom
    Reply
  3. Boomette
    A recipe from Coup de Pouce
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