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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Orange Almond Scallops
Yield: Makes 4 servings
These orange-scented scallops are high in omega-3 fatty acids, a substance believed to reduce the risk of heart disease.
Ingredients:
3
tablespoons orange juice
1
tablespoon reduced-sodium soy sauce
1
clove garlic, minced
1
pound bay scallops or halved sea scallops
1
tablespoon cornstarch
1
teaspoon vegetable oil, divided
1
green bell pepper, cut into short, thin strips
1
can (8 ounces) sliced water chestnuts, drained and rinsed
3
tablespoons toasted blanched almonds
3
cups cooked white rice
1/2
teaspoon finely grated orange peel
Preparation:
1.
Combine orange juice, soy sauce and garlic in medium bowl. Add scallops; toss to coat. Marinate at room temperature 15 minutes or cover and refrigerate up to 1 hour.
2.
Drain scallops; reserve marinade. Blend marinade into cornstarch in small bowl until smooth.
3.
Heat 1/2 teaspoon oil in wok or large nonstick skillet over medium heat. Add scallops; stir-fry 2 minutes or until scallops are opaque. Remove and reserve.
4.
Add remaining 1/2 teaspoon oil to wok. Add bell pepper and water chestnuts; stir-fry 3 minutes.
5.
Return scallops along with any accumulated juices to wok. Stir marinade mixture and add to wok. Stir-fry 1 minute or until sauce boils and thickens. Stir in almonds. Serve over rice. Sprinkle with orange peel. Garnish, if desired.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 58 g |
| Cholesterol | 60 mg |
| Saturated Fat | <1 g |
| Total Fat | 7 g |
| Calories from Fat | 15 % |
| Calories | 427 |
| Protein | 33 g |
| Sodium | 442 mg |
Dietary Exchange:
| Meat | 4 |
| Starch | 3 |
This recipe appears in:
Chinese
