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.

Ingredients

• 1/4 cup Japanese eggplant - sliced thin
• 1 green onion - sliced thin
• 1/2 cup snow peas
• 1/4 lb fresh scallops - I prefer sea scallops over bay scallops for this recipe
• 1 1/2 tsp orange juice concentrate
• 1 1/2 tsp soy sauce - can substitute Braggs liquid aminos for a gluten-free option
• 1/2 tsp sriracha sauce - more if you like it spicy
• 1/2 tsp ginger - peeled and minced
• 3 tsp sesame oil

Instructions

1. 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.
2. Add green onion and cook covered for 3 more minutes.
3. Add snow peas and cook uncovered for 2 min. Stir occasionally.
4. Place the vegetables on a serving plate.
5. 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.
6. Add orange juice concentrate, soy sauce, and sriracha sauce. Stir until scallops are covered and the orange juice concentrate is dissolved.
7. Spoon scallops and sauce over vegetables. Sprinkle with sesame seeds and serve immediately.

Nutrition (per serving)