Citrus Scallop Saute
|Vegetable cooking spray||1|
|Olive oil||1 1⁄2 Teaspoon|
|Sea scallops||1 Pound|
|Frozen snow pea pods||6 Ounce (1 Package)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Unsweetened orange juice||1 Cup (16 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Navel oranges||2 Medium, peeled and sectioned|
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.