Ingredients
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1/4 cup fresh squeezed tangerine juice
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3 tablespoons reduced sodium soy sauce
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3 tablespoons peanut butter
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2 tablespoons toasted sesame oil
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2 teaspoons finely grated fresh ginger, peeled
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2 teaspoons fresh tangerine zest, finely grated
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1 cup snow peas
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2 carrots, cut into matchstick pieces
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10 ounces whole wheat spaghetti, cooked as per package directions
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1 lb sea scallops, rinsed and dried well on paper towels
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1/8 teaspoon salt
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1 tablespoon olive oil
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3 green onions, cut into thin diagonal slices
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1/4 teaspoon ground red pepper
Instructions
- In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
- Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
- Remove peas and rinse immediately under cold water; set aside and allow to drain.
- Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
- Season the scallops with salt and remaining red pepper.
- Heat olive oil in a large skillet over high heat.
- Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
- Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
- Serve immediately.