Spicy Scallop Stir-Fry Recipe

Serve this Spicy Scallop Stir-Fry recipe over rice for a fancy addition to your weeknight dinner rotation. It's super quick and delicious.

Yield:

4 servings.

Recipe from

Nutritional Information

Calories 450

Caloriesfromfat 9 %

Fat 4.6 g

Satfat 0.5 g

Monofat 1 g

Polyfat 1.6 g

Protein 35.1 g

Carbohydrate 63 g

Fiber 0.0 g

Cholesterol 56 mg

Iron 0.0 mg

Sodium 511 mg

Calcium 0.0 mg

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Ingredients

1/2 cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted

1 tablespoon cornstarch

2 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon low-sodium Worcestershire sauce

1/2 teaspoon sugar

Vegetable cooking spray

2 teaspoons sesame oil, divided

2 tablespoons peeled, minced gingerroot

1 teaspoon dried crushed red pepper

2 cloves garlic, minced

1 (9-ounce) package frozen Sugar Snap peas, thawed

1 large sweet red pepper, cut into 1/2-inch pieces

1 1/2 pounds sea scallops

4 cups cooked long-grain rice (cooked without salt or fat)

Green onion strips (optional)

Preparation

Combine first 6 ingredients; stir well. Set aside.

Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add gingerroot, crushed red pepper, and garlic; stir-fry 1 minute. Add peas and sweet red pepper; stir-fry 3 minutes. Remove vegetable mixture from wok; set aside. Wipe wok dry with a paper towel.

Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add scallops; stir-fry 3 minutes or until scallops are opaque. Add chicken broth mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Return vegetable mixture to wok; cook, stirring constantly, until mixture is thoroughly heated. Serve over rice. Garnish with green onion strips, if desired.

Oxmoor House Cooking Light Collection,

January 1996