- 2
Ingredients
- 6 ouncesfresh or frozen bay scallops
- 1 tablespoonorange juice
- 1 tablespoonreduced-sodium soy sauce
- 1-1/2 teaspoonsrice vinegar or white wine vinegar
- 1/2 teaspoontoasted sesame oil
- 1 tablespooncooking oil
- 1/2 cupfresh pea pods, strings and tips removed and halved if desired
- 1/2 of a mediumred sweet pepper, coarsely chopped
- 1/4 cupsliced green onions
- 1/2 of a 12-ounce jarbaby corn, rinsed and drained
- 1 cupshredded napa cabbage
- 1 cupshredded fresh spinach or romaine
Preparation
Step 1
1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. In a small bowl, stir together orange juice, soy sauce, vinegar, and sesame oil. Set aside.
2. In a medium skillet, heat 2 teaspoons of the cooking oil over medium-high heat. Add scallops; stir-fry about 2 minutes or until scallops are opaque. Remove scallops from skillet.
3. Add remaining 1 teaspoon cooking oil to the skillet. Add pea pods, sweet pepper, and green onions; stir-fry for 2 to 3 minutes or until crisp-tender. Add cooked scallops, the baby corn, and orange juice mixture to skillet; stir-fry about 1 minute or until heated through. Remove from heat.
4. In a large salad bowl, combine napa cabbage and spinach. Top with scallop mixture; toss gently to combine.
Nutrition Facts Per Serving:
* Servings: 2 servings
* Calories203
* Total Fat (g)9
* Saturated Fat (g)1
* Cholesterol (mg)28
* Sodium (mg)633
* Carbohydrate (g)12
* Fiber (g)4
* Protein (g)18
Diabetic Exchanges
* Vegetables (d.e.)2
* Very Lean Meat (d.e.)2
* Fat (d.e.)2