Courtesy of Moosewood Hollow

This can be used as either a glaze (through reduction) or a marinade.

4 Servings

INGREDIENTS:

3/4 c orange juice (or pineapple juice)
1-1/2 Tbsp soy sauce
4 tsp cornstarch
2 tsp rice wine vinegar
2 Tbsp Maple Syrup
2 Tbsp vegetable oil
6 green onions, sliced
4 garlic cloves, minced
2 Tbsp fresh ginger, minced
1 Tbsp jalapeno pepper
2 small red bell peppers, cut into thin strips
1 small bok choy, diced
1 lb sea scallops, sliced in half lengthwise
1/4 cup pineapple, diced

DIRECTIONS:

Mix orange juice, soy sauce, cornstarch, vinegar and Sweet Ginger Syrup together until
cornstarch dissolved.

Heat oil and sauté onions, garlic, ginger, jalapeno for 3 minutes. Add red bell pepper and bok
choy, continue cooking about 4 minutes. Add cornstarch mixture to pan, blend with vegetables.
Stir until sauce thickens slightly.

Add scallops and pineapple, continue cooking on low until scallops are cooked through.