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Scallop Sauté

Prep time 15 mins
Cook time 15 mins
Yield Makes 4 servings


  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil, divided
  • 1 pound fresh bay scallops, drained*
  • 3 tablespoons lite soy sauce
  • 1 teaspoon orange zest
  • 3 tablespoons fresh orange juice
  • 1 tablespoon dry white wine
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons butter

How to Make It

  1. 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.

  2. Sauté scallops in remaining 1 Tbsp. oil in skillet over medium heat 5 minutes or until done. Remove scallops from pan, and keep warm.

  3. 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.

  4. *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