Soy ginger glazed sea scallops with stir fry vegetables

Gluten free

Dairy free

Pescatarian

Soy ginger glazed sea scallops with stir fry vegetables

Name: Soy ginger glazed sea scallops with stir fry vegetables
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup asparagus spears; 1 Tbsp brown sugar; 1 tsp cornstarch; 1 tsp garlic; 1 Tbsp ginger; 2 cups red bell peppers; 2 Tbsps green onions; 0.5 pound sea scallops; 2 tsps sesame oil; 2 tsps sesame seeds; 0.5 cup soy sauce; 0.5 cup teriyaki sauce; 2 cups yellow bell pepper

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

1 cup

brown sugar

1 Tbsp

cornstarch

1 tsp

garlic

1 tsp

ginger

1 Tbsp

red bell peppers

2 cups

green onions

2 Tbsps

sea scallops

0.5 pound

sesame oil

2 tsps

sesame seeds

2 tsps

soy sauce

0.5 cup

teriyaki sauce

0.5 cup

yellow bell pepper

2 cups

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:

372 kcal

Carbs

53 g

Fat

6 g

Protein

29 g

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