WW SCALLOPS RECIPE RECIPES

Steps:

• Finely grate the zest from 1 orange, about 2 teaspoons.
• Juice both oranges into a bowl (you should have about 3/4 cup).
• Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
• In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
• Pat the shrimp dry with paper towels and season both sides with salt and pepper.
• In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
• Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
• Repeat with another 1 teaspoon oil and shrimp. Set aside.
• Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
• Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
• Divide the shrimp among 4 bowls and serve with rice.

Steps:

• Preheat air fryer to 400F 3 minutes.
• Place the bacon in the air fryer to partially cook 3 minutes, turning halfway. Remove and set on a paper towel to cool.
• Remove any side muscles on the scallops. Pat the scallops dry with paper towels to remove any moisture.
• Wrap each scallop in slice of bacon and secure it with a toothpick.
• Spritz olive oil over scallops and season lightly with black pepper.
• Arrange scallops in a single layer in the air fryer, cook, in batches 8 minutes turning halfway until scallop is tender and opaque and bacon is cooked through. Serve hot.