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Scallop Orange And Asparagus Stir Fry

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  Oranges 2 Large
  Reduced sodium soy sauce 2 Tablespoon
  Reduced sodium chicken broth 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Thin asparagus 1 1⁄2 Pound, cut into 1 inch pieces (Pencil Thin)
  Garlic 4 Clove (20 gm), slivered
  Minced peeled ginger 2 Tablespoon
  Crushed red pepper 1⁄4 Teaspoon
  Sea scallops 1 Pound, each cut into 2 rounds
  White potato 1 Small, peeled and finely shredded

1 With a vegetable peeler, remove wide strips of the zest from each orange and set aside. Cut off the rind, then section each orange over a bowl, allowing the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce, and vinegar.
2 Spray a large nonstick skillet or wok with canola nonstick spray and set over medium-high heat. Add the asparagus, garlic, ginger, and crushed red pepper; stir-fry until the asparagus are crisp-tender, about 2 minutes. Add the scallops and stir-fry until just opaque in the center, about 3 minutes. Add the orange mixture and reserved orange strips; bring to a boil, stirring constantly. Boil about 30 seconds. Add the potato and cook, stirring constantly, until the potato is tender and the mixture thickens, about 1 minute.

Recipe Summary

Main Dish

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Scallop Orange And Asparagus Stir Fry Recipe