Scallop And Veggies Stir-Fry

• 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

1. 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.
2. 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.
3. In a large bowl, mix napa cabbage and spinach. Add the scallops mixture and stir to coat well. Serve.

orange juice, soy sauce, rice vinegar, sesame oil, vegetable oil, sugar snap pea, red bell pepper, green onion, corn cobs, cabbage, fresh spinach

Taken from www.food.com/recipe/scallop-and-veggies-stir-fry-485440 (may not work)