Orange Almond Scallops

Orange Almond Scallops

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 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


  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

Calories 427
Calories from Fat 15 %
Total Fat 7 g
Saturated Fat <1 g
Cholesterol 60 mg
Carbohydrate 58 g
Fiber 3 g
Protein 33 g
Sodium 442 mg

Dietary Exchange

Starch 3
Meat 4



Check out more recipes for Chinese