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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 17.7g 35% DV; carbohydrates 12.1g 4% DV; exchange other carbs 1; dietary fiber 4.1g 17% DV; sugars 3.5g; fat 8.9g 14% DV; saturated fat 1.3g 6% DV; cholesterol 28.1mg 9% DV; vitamin a iu 2882.7IU 58% DV; vitamin c 90.5mg 151% DV; folate 95mcg 24% DV; calcium 101.3mg 10% DV; iron 1.5mg 9% DV; magnesium 75.1mg 27% DV; potassium 592.5mg 17% DV; sodium 633.2mg 25% DV.