Citrus-ginger scallops with sweet vegetable sauté
Unsweetened orange juice
Fresh lemon juice
1 Tbsp, fresh, peeled and grated
Low sodium soy sauce
2 tsp, grated
2 medium clove(s), minced
¾ pound(s), Sea variety
Dark sesame oil
Dried shiitake mushroom(s)
3 oz, fresh, stems discarded, caps sliced
2 medium, thinly sliced
¼ pound(s), fresh, trimmed
Frozen green peas
½ cup(s), thawed
Reduced-sodium chicken broth
- Combine the orange juice, lemon juice, 2 teaspoons of the ginger, the soy sauce, orange zest, honey, and garlic in a large bowl. Add the scallops, tossing to coat; let stand 10 minutes.
- Using a slotted spoon, transfer the scallops from the marinade to a double layer of paper towels; reserve the marinade and pat the scallops dry.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until opaque in the center, 2–3 minutes on each side. Transfer the scallops to a plate.
- Heat the remaining 2 teaspoons oil in the same skillet. Add the mushrooms, carrots, and remaining 1 teaspoon ginger; cook, stirring occasionally, until the carrots begin to soften. Stir in the snow peas and peas; cook, stirring, about 3 minutes. Add the reserved marinade and the broth; bring to a boil and cook 1 minute. Return the scallops to the skillet and simmer until heated through, about 1 minute longer. Yields 1 1/2 cups per serving.