Scallop Stir-Fry Salad

Scallop Stir-Fry Salad

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From: Diabetic Living Magazine

This 30-minute stir-fry salad-for-two offers an abundance of flavor and texture. Scallops and vegetables are stir-fried in a delicious orange-sesame-soy mixture and served on a bed of spinach and cabbage. If your market doesn't offer bay scallops, you can substitute the larger sea scallops—just cut them in half crosswise before cooking.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 6 ounces fresh or frozen bay scallops
  • 1 tablespoon orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1½ teaspoons rice vinegar or white-wine vinegar
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon cooking oil, divided
  • ½ cup fresh snow pea pods, strings and tips removed and halved if desired
  • ½ medium red bell pepper, coarsely chopped
  • ¼ cup sliced scallions
  • ½ (12 ounce) jar baby corn, rinsed and drained
  • 1 cup shredded napa cabbage
  • 1 cup fresh spinach or romaine

Preparation

  • Prep

  • Ready In

  1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Stir together orange juice, soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
  2. Heat 2 teaspoons of the cooking oil in a medium skillet 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, bell pepper, and scallions; 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. Combine napa cabbage and spinach in a large salad bowl. Top with scallop mixture; toss gently to combine.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 203 calories; 9 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 18 g protein; 95 mcg folate; 28 mg cholesterol; 4 g sugars; 2,883 IU vitamin A; 91 mg vitamin C; 101 mg calcium; 2 mg iron; 633 mg sodium; 593 mg potassium
  • Nutrition Bonus: Vitamin C (152% daily value), Vitamin A (58% dv), Folate (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 2 lean protein, 2 vegetable

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