Orange Almond Scallops the Editors of Publications International, Ltd.
Orange Almond Scallops
These orange-scented scallops are high in omega-3 fatty acids, a substance believed to reduce the risk of heart disease.
Makes 4 servings
|3||tablespoons orange juice|
|1||tablespoon reduced-sodium soy sauce|
|1||clove garlic, minced|
|1||pound bay scallops or halved sea scallops|
|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|
- 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.
|Calories from Fat||15 %|
|Total Fat||7 g|
|Saturated Fat||<1 g|
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