Hot Salad with Scallops
by Editorial Staff
The vegetables for this salad are first fried and then served with fried scallops.
Ingredients
- Small scallops – 180 g
- Green peas, sugar – 0.5 cups
- Bulgarian red pepper (cut into strips) – 0.5 pcs.
- Canned baby (mini) corn – 150 g
- Peking cabbage (shredded) – 1 glass
- Fresh spinach (chopped) – 1 cup
- Orange juice – 1 tbsp
- Soy sauce – 1 tbsp
- Rice or white wine vinegar – 1.5 teaspoon.
- Sesame oil – 0.5 teaspoon.
- Vegetable oil – 1 tbsp
- Green onions (chopped) – 0.25 cups
Directions
- If the scallops are frozen, they must be allowed to defrost. Rinse the scallops, dry on a paper towel.
- In a small bowl, combine orange juice, soy sauce, vinegar, and sesame oil. Leave the gas station aside.
- In a large skillet over medium-high heat, heat 2 teaspoons vegetable oil. Place scallops in a skillet, cook for about 2 minutes on both sides. Transfer the scallops to a plate.
- Add another 1 teaspoon of oil to the pan, put the green peas, bell peppers and green onions, fry, stirring occasionally, for 2-3 minutes. Then add fried scallops, corn and dressing, cook for about 1 minute. Then remove the pan from the stove.
- In a large salad bowl, combine the cabbage and spinach. Put the contents of the pan on top, mix gently.
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