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Scallop Stir-Fry Salad
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.”
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
1Thaw 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.
2Heat 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.
3Add 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.
4Combine napa cabbage and spinach in a large salad bowl. Top with scallop mixture; toss gently to combine.