Honey Walnuts & Scallops

Makes 4
Prep 10 m
Cook 12 - 13 m



  1. 1 of 3 Combine teriyaki, ketchup, honey, vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.
  2. 2 of 3 Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.
  3. 3 of 3 Add scallops to pan; sprinkle with 5-spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mixture and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.
Nutrition Information for Honey Walnuts & Scallops
Servings Per Recipe: 4
Per Serving: 2 g fiber, 0 g sat. fat, 74 mg chol., 8 g Fat, total, 317 kcal cal., 25 g carb., 32 g pro., 995 mg sodium
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Printed from FamilyCircle.com 08/26/2019