Citrus Scallop Saute Recipe
Ingredients
| Vegetable cooking spray | ||
| Olive oil | 1 1/2 Teaspoon | |
| Sea scallops | 1 pound | |
| Snow pea package | 1 , frozen | |
| 1 cup diagonally sliced celery | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 cup unsweetened orange juice | ||
| Cornstarch | 2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Dry mustard | 1/8 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| 2 medium navel oranges, peeled and sectioned | ||
Directions
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add scallops, and saute 2 to 3 minutes.
Add snow peas, celery, and garlic; saute 4 minutes or until vegetables are crisp-tender.
Remove mixture from skillet, using a slotted spoon; set aside, and keep warm.
Discard remaining liquid, and wipe skillet dry with a paper towel.
Combine orange juice and next 4 ingredients in skillet, stirring well.
Cook over medium heat, stirring constantly, until thickened.
Return scallop mixture to skillet.
Add orange sections, and heat thoroughly.
Place over medium-high heat until hot.
Add scallops, and saute 2 to 3 minutes.
Add snow peas, celery, and garlic; saute 4 minutes or until vegetables are crisp-tender.
Remove mixture from skillet, using a slotted spoon; set aside, and keep warm.
Discard remaining liquid, and wipe skillet dry with a paper towel.
Combine orange juice and next 4 ingredients in skillet, stirring well.
Cook over medium heat, stirring constantly, until thickened.
Return scallop mixture to skillet.
Add orange sections, and heat thoroughly.
Chef
