Orange Almond Scallops Recipe: A Quick & Flavorful Dish

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.

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