Scallops Oriental Recipe


MethodMain Ingredient


 Fresh scallops1 Pound
 Water1⁄2 Cup (8 tbs)
 Carrots1 1⁄2 Cup (24 tbs), thinly sliced
 Green onion2 Tablespoon, sliced
 Garlic powder1⁄4 Teaspoon
 Vegetable oil1 Tablespoon
 Cornstarch1 Tablespoon
 Sugar3⁄4 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Chicken broth1⁄2 Cup (8 tbs)
 Soy sauce2 Tablespoon
 Dry sherry2 Tablespoon
 Frozen peas6 Ounce, thawed

Nutrition Facts

Serving size: Complete recipe

Calories 875 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.5%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 3240.6 mg135%

Total Carbohydrates 80 g26.7%

Dietary Fiber 14.9 g59.6%

Sugars 23.4 g

Protein 90 g180.4%

Vitamin A 740.1% Vitamin C 116.1%

Calcium 23.8% Iron 33.6%

*Based on a 2000 Calorie diet


In 2 quart casserole, place scallops and water.
Microwave at high (10) 4 to 6 minutes, until scallops are opaque, stirring every 2 minutes.
Drain and set aside.
In 2 quart casserole, combine carrots, green onion, garlic powder and oil.
Microwave at high (10) 3 to 4 minutes until vegetables are crisp-tender.
Stir in cornstarch, sugar, ginger, chicken broth, soy sauce and sherry.
Microwave at high (10) 2 to 3 minutes, until thickened, stirring every minute.
Add snow peas.
Microwave at high (10) 2 to 3 minutes, until snow peas are crisp-tender, stirring every minute.
Add scallops.
Microwave at high (10) 1 to 2 minutes until heated through.