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Orange Almond Scallops
Orange Almond Scallops
Yield: Makes 4 servings
These orange-scented scallops are high in omega-3 fatty acids, a substance believed to reduce the risk of heart disease.
Ingredients:
3tablespoons orange juice
1tablespoon reduced-sodium soy sauce
1clove garlic, minced
1pound bay scallops or halved sea scallops
1tablespoon cornstarch
1teaspoon vegetable oil, divided
1green bell pepper, cut into short, thin strips
1can (8 ounces) sliced water chestnuts, drained and rinsed
3tablespoons toasted blanched almonds
3cups cooked white rice
1/2teaspoon 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.
Nutritional Information:
Serving Size:
Fiber
3 g
Carbohydrate
58 g
Cholesterol
60 mg
Saturated Fat
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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