Scallops with Vegetables


scallops-with-vegetables.jpg

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups frozen corn kernels, thawed
  • 1 (10-ounce) package frozen lima beans, thawed
  • 1 pint grape tomatoes, halved
  • 1 1/4 pounds large sea scallops (about 16)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions

  • Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
  • Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
  • Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
  • In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
  • Serve vegetables topped with grilled scallops.


Stir Fry Cabbage with Chicken

stir-fry-cabbage.jpg

Ingredients

  • 2 teaspoons canola oil
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 1 head napa cabbage, cleaned and sliced
  • 1 cup chicken sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil

Directions

  • In a large saute pan over medium-high heat, add the oil and heat.
  • Add the onion, garlic and ginger and saute, stirring, for 1 minute.
  • Add chicken and cook until brown.
  • Add the cabbage and cook until just starting to wilt, about 2 minutes.
  • Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes.
  • Remove from heat and drizzle with the sesame oil.




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