The firm yet tender texture of scallops makes them an excellent choice for stir-fry recipes. Here, their sweet taste is enhanced with sesame-soy sauce.

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Ingredients

Directions

  • In small bowl, combine chicken broth, orange juice, lemon juice, soy sauce, sesame oil, sugar, cornstarch and salt.

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  • In very large (12-inch) nonstick skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger; stir-fry 1 minute. Increase heat to high. Add scallops. Stir-fry until opaque, about 2 minutes. With slotted spoon, transfer scallops to clean bowl.

  • Add snow peas to skillet; stir-fry 2 minutes. Stir reserved broth mixture and add to skillet. Simmer 1 minute. Add scallops back to skillet. Simmer 1 minute. Serve hot. Sprinkle with orange rind, if desired. Serve with Cucumber Salad, and rice, if desired. Makes 6 servings.

Nutrition Facts

248 calories; 5 g total fat; 75 mg cholesterol; 938 mg sodium. 13 g carbohydrates; 33 g protein;

Cucumber Salad

Ingredients

Directions

  • In large bowl, toss together cucumbers, radishes and water chestnuts. In small bowl, whisk together red-wine vinegar, salt and and sesame oil. Pour over salad; toss.

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