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Spicy Scallops With Shredded Vegetables

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“This is from my Eat Well, Stay Well cookbook. I need to make this one for Doug…”

Ingredients Nutrition


  1. Dredge the scallops in 2 tablespoons of the cornstarch, shaking off the excess.
  2. In a large skillet, heat 2 teaspoons of the oil over moderately high heat.
  3. Add the scallops and stir-fry for 2 minutes or until lightly golden.
  4. Transfer scallops to a plate and set aside.
  5. Add the remaining 2 teaspoons of oil to the skillet along with the vegetables, ginger and garlic.
  6. Stir-fry for 2 minutes or until crisp-tender.
  7. In a small bowl, whisk the broth, red pepper flakes and salt into the remaining 1 teaspoon of cornstarch.
  8. Pour into the skillet, bring to a boil, and boil for 1 minute.
  9. Reduce heat to a simmer, return the scallops to the pan and cook until just heated through. Serve hot.

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