Friday, October 9, 2009

Soy Orange Scallop Saute


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
1 pound sea scallops
3 tablespoons soy sauce
1 teaspoon orange zest
3 tablespoons fresh orange juice
1 tablespoon white wine
1/4 teaspoon crushed red pepper
2 tablespoons butter

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.

Sauté scallops in remaining 1 tablespoon oil in skillet over medium heat 6 minutes, turning at least once, or until done. Remove scallops from pan, and keep warm.

Add 2 tablespoons soy sauce, orange zest, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 1 minute. Gradually whisk in butter and remaining 1 tablespoon soy sauce until well blended. Serve immediately over vegetable mixture and scallops.

Yield: 4 servings
You can use bay scallops in this, too. Reduce the cooking time to about 4 minutes instead of 6. I didn't add the white wine this time since I wasn't opening a bottle to drink.

No comments: