Orange Almond Scallops
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Orange Almond Scallops
YIELD Makes 4 servings
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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:
- 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.
- Drain scallops; reserve marinade. Blend marinade into cornstarch in small bowl until smooth.
- 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.
- Add remaining 1/2 teaspoon oil to wok. Add bell pepper and water chestnuts; stir-fry 3 minutes.
- 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.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| 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 |
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