SCALLOP STIR-FRY SALAD

By joanmarie

Ingredients

• 6 ounce(s) sea scallops, fresh or frozen
• 1 tablespoon orange juice
• 1 tablespoon soy sauce, less sodium
• 1 1/2 teaspoon vinegar, rice
• 1/2 teaspoon oil, toasted sesame
• 1 tablespoon oil, cooking
• 1/2 cup(s) pea pods, fresh, halved, strings and tips removed
• 1/4 cup(s) onion(s), green, sliced
• 1/2 pepper(s), red, bell, seeded and sliced into strips
• 6 ounce(s) corn, baby, rinsed and drained
• 1 cup(s) cabbage, napa (Chinese), shredded
• 1 cup(s) spinach

Preparation

Step 1

1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a small bowl, stir together orange juice, soy sauce, vinegar, and sesame oil. Set aside.

2. In a skillet, heat 2 teaspoons cooking oil over medium-high heat. Add scallops; stir-fry about 2 minutes or until opaque. Remove scallops from skillet.

3. Add remaining 1 teaspoon cooking oil to skillet. Add pea pods, sweet pepper, and green onion; stir-fry for 2 to 3 minutes or until crisp-tender. Add scallops, corn, and orange juice mixture; stir-fry about 1 minute or until heated through. Remove from heat.

4. In a salad bowl, combine cabbage and spinach. Top with scallop mixture; toss to combine.

Makes 2 (11/2-cup) servings.