• 4servings
  • 25minutes
  • 170calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) dry sea scallops , patted dry

  2. 2 tablespoon(s) peanut oil or canola oil , divided

  3. 1 tablespoon(s) minced garlic

  4. 1/2 teaspoon(s) crushed red pepper

  5. 2 medium bell peppers (mixed colors if desired) , cut into 1/4- by 2-inch strips

  6. 1 tablespoon(s) capers , rinsed

  7. 1/4 teaspoon(s) salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 3 tablespoon(s) dry white wine

Instructions Jump to Ingredients ↑

  1. Cut any larger scallops in half so all the pieces are about the same thickness.

  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the scallops in one layer. Cook undisturbed for 1 minute, letting them begin to sear. Add garlic and crushed red pepper and stir-fry until the scallops are opaque but not cooked through, about 1 minute. Transfer to a plate.

  3. Swirl the remaining 1 tablespoon oil into the wok, add bell peppers, and stir-fry until they begin to soften, about 1 minute. Return the scallops and any juice to the wok. Sprinkle with capers, salt and pepper; swirl in wine. Stir-fry until the scallops are just cooked through and the peppers are tender-crisp, 1 to 2 minutes.

  4. Exchanges: 1 vegetable, 2 lean meat, 1 1/2 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (39% dv).


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