Soy ginger glazed sea scallops with stir fry vegetables
Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables is a gluten-free, dairy-free, and pescatarian dish that covers 35% of your daily requirements of vitamins and minerals. It works well as a main course and takes approximately 45 minutes to prepare.
Ingredients
asparagus spears
134 g
brown sugar
1 Tbsp
cornstarch
1 tsp
garlic
1 tsp
ginger
1 Tbsp
red bell peppers
298 g
green onions
2 Tbsps
sea scallops
226.8 g
sesame oil
2 tsps
sesame seeds
2 tsps
soy sauce
116 ml
teriyaki sauce
144 ml
yellow bell pepper
298 g
Method
- Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.
- Heat sesame oil in a large frying pan over medium-high heat.
- Add vegetables and saute for 5 minutes, until beginning to soften.Stir in teriyaki sauce and allow mixture to come to a simmer.
- Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.In a small cup, mix cornstarch with two teaspoons of cold water until dissolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.
- Serve!
Nutrition:
Carbs
53 g
Fat
6 g
Protein
29 g
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