Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables
Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables could be just the gluten free, dairy free, and pescatarian recipe you've been looking for.
- Servings: 2
- Total cooking time:
Ingredients:
- 1 cup chopped asparagus
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon garlic, minced
- 1 tablespoon grated ginger
- 2 cups sliced red bell pepper
- 2 tablespoons chopped scallions
- 1/2 pound sea scallops
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds, toasted
- 1/2 cup Soy Sauce
- 1/2 cup teriyaki sauce
- 2 cups sliced yellow bell pepper
Instructions:
- Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.
- Heat sesame oil in a large frying pan over medium-high heat.
- Add vegetables and saute for 5 minutes, until beginning to soften.Stir in teriyaki sauce and allow mixture to come to a simmer.
- Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.In a small cup, mix cornstarch with two teaspoons of cold water until dissolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.
- Serve!
