Glazed scallops with stir-fried rainbow peppers
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- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Ingredients
1 small green bell pepper
1 small red bell pepper
1 small yellow bell pepper
1 tbsp cornstarch
1/4 cup soy sauce
2 tsp granulated sugar
1 tsp dark or roasted sesame oil
750 g large sea scallops
1 tsp vegetable oil
2 tbsp rice wine vinegar
3 garlic cloves
1 tbsp finely grated fresh ginger
1/2 tsp hot red-chili flakes
284-g bag baby spinach
Instructions
Core and seed peppers. Slice into 1/2-inch (1-cm) strips. In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
If scallops are very large, slice in half horizontally. Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate. Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute. Stir in spinach just until wilted, about 1 minute. Serve over noodles or rice.
Nutrition (per serving)
Calories 155, Protein 21.5g, Carbohydrates 11.5g, Fat 2.6g, Fibre 2g, Sodium 903mg.
So simple yet so elegant, juicy scallops are instantly seared, then simmered in a light ginger-soy sauce. Prep the peppers, make the sauce and clean the spinach ahead of time. Then all that's left to do is a quick stir-fry. Excellent spooned over soft noodles or fragrant coriander rice.
Scallops sometimes have a small square-shaped muscle attached to them. While these are edible, they're very tough and chewy. Just pull off the muscle and discard before cooking.
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