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Recipe Summary

prep:
10 mins
cook:
12 mins to 13 mins
Servings:
4
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Ingredients

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Directions

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  • Combine teriyaki, ketchup, honey, vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.

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  • Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.

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  • Add scallops to pan; sprinkle with 5-spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mixture and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.

Nutrition Facts

317 calories; total fat 8g; saturated fatg; cholesterol 74mg; sodium 995mg; carbohydrates 25g; fiber 2g; protein 32g.

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