Sauté first 4 ingredients in 2 Tbsp. hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
Sauté scallops in remaining 1 Tbsp. oil in skillet over medium heat 5 minutes or until done. Remove scallops from pan, and keep warm.
Add 2 Tbsp. soy sauce, orange zest, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 Tbsp. soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish, if desired.
*Sea scallops may be substituted. Cook in remaining 1 Tbsp. oil in skillet over medium heat 5 to 6 minutes; turn over, and cook 3 to 5 minutes or until golden brown.
Cooking School Cookbook, Fall 1998
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