The vegetables for this salad are first fried and then served with fried scallops.

Summary

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

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Instructions

1. If the scallops are frozen, they must be allowed to defrost. Rinse the scallops, dry on a paper towel.
2. In a small bowl, combine orange juice, soy sauce, vinegar, and sesame oil. Leave the gas station aside.
3. 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.
4. 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.
5. In a large salad bowl, combine the cabbage and spinach. Put the contents of the pan on top, mix gently.