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+ Serving

Asian Scallops with Snow Peas and Eggplant

Seared scallops with their golden crust and soft, melt-in-the-mouth interior are extra special when accompanied by these crisp veggies and delicious sauce.
Meal Type: Appetizer, Dinner, Lunch, Main Course, Sides
Food Category: Seafood, Vegetables
Dietary Preference: Dairy Free, Gluten Free
Servings: 1 Serving
Calories: 163kcal

Ingredients

  • ¼ cup Japanese eggplant sliced thin
  • 1 green onion sliced thin
  • ½ cup snow peas
  • ¼ lb fresh scallops I prefer sea scallops over bay scallops for this recipe
  • 1 ½ tsp orange juice concentrate
  • 1 ½ tsp soy sauce can substitute Braggs liquid aminos for a gluten-free option
  • ½ tsp sriracha sauce more if you like it spicy
  • ½ tsp ginger peeled and minced
  • 3 tsp sesame oil

Instructions

  • Put sesame oil in a pan, add eggplant, and cover with a lid. Cook over med-high heat for 4 minutes, flip the eggplant, and cook for an additional 3 minutes.
  • Add green onion and cook covered for 3 more minutes.
  • Add snow peas and cook uncovered for 2 min. Stir occasionally.
  • Place the vegetables on a serving plate.
  • In the same pan add scallops. Cook, uncovered for about 3 min (depending on size of scallops). Flip scallops, add ginger, and cook for an additional 2 min.
  • Add orange juice concentrate, soy sauce, and sriracha sauce. Stir until scallops are covered and the orange juice concentrate is dissolved.
  • Spoon scallops and sauce over vegetables. Sprinkle with sesame seeds and serve immediately.

Nutrition

Added Sugar: 4g | Serving: 1serving | Calories: 163kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Natural Sugar: 3g
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