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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Combine napa cabbage and spinach in a large salad bowl. Top with scallop mixture; toss gently to combine.

Nutrition Facts

203 calories; 8.9 g total fat; 1.3 g saturated fat; 28 mg cholesterol; 633 mg sodium. 593 mg potassium; 12.1 g carbohydrates; 4.1 g fiber; 4 g sugar; 17.7 g protein; 2883 IU vitamin a iu; 91 mg vitamin c; 95 mcg folate; 101 mg calcium; 2 mg iron; 75 mg magnesium;