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Scallop and Veggies Stir-Fry

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“A recipe from Coup de Pouce”
READY IN:
26mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.

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