Sautéed scallops, red and green bell pepper strips, sliced onion and garlic drizzled with a spicy orange soy sauce.
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, sliced
3 garlic cloves, minced
3 tablespoons vegetable oil - divided use
1 pound fresh sea scallops
3 tablespoons soy sauce
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 tablespoon dry white wine
1/4 teaspoon crushed red pepper
2 tablespoons butter or margarine
Orange wedges for garnish (optional)
- Sauté first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm.
- Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown. Remove scallops from pan, and keep warm.
- Add 2 tablespoons soy sauce, orange rind, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 tablespoon soy sauce until well blended. Serve immediately over vegetable mixture and scallops. Garnish with orange wedges, if desired.
Makes 4 servings.