Scallop And Veggies Stir-Fry - cooking recipe

Ingredients

12 ounces small scallops (fresh or frozen, thawed)
2 tablespoons orange juice
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar or 1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 cup sugar snap pea, cut in half
1 red bell pepper, cut in thin slices
1/2 cup green onion, cut in slices
0.5 (19 ounce) can miniature corn cobs, drained and rinced
2 cups napa cabbage, cut in thin slices
2 cups fresh spinach, torn

Preparation

Rince the scallops and pat dry with paper towel. In a small bowl, mix orange juice, soy sauce, vinegar and sesame oil. Set aside. In a skillet, heat 1 tablespoon vegetable oil at medium-high heat. Add scallops and cook, while stirring, for about 2 minutes or until opaque. Set aside on a plate.
In the skillet, add remaining vegetable oil, sugar snap-peas, bell pepper and green onion, cook, while stirring, 2 to 3 minutes or until veggies are tender but still crunchy. Add the scallops, mini corn and the mixture of orange juice and cook, while stirring, for 1 minute or until hot. Remove from the heat.
In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.