Gingery Scallops and Vegetables
From Weight Watchers Take Out Tonight!
Makes 4 Servings

• 2 teaspoons canola oil
• 1 pound sea scallops, muscle removed
• 1 tablespoon minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 cups bean sprouts
• 1 cup fresh snow pea, trimmed and sliced diagonally in half
• 1 cup thinly sliced red bell pepper
• ½ cup shredded carrots
• 2 tablespoons light coconut milk
• 1 tablespoon packed light brown sugar (can use brown sugar substitute)
• 1 tablespoon reduced-sodium soy sauce

 

1.       Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the scallops. Cook, turning once, until golden brown on the outside and just opaque in the center, about one minute on each side. Transfer the scallops to a plate, cover, and keep warm.

2.       Return the skillet to the heat. Swirl the remaining 1 teaspoon oil, then add the ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the bean sprouts, snow peas, bell pepper, and carrots; cook until the vegetables are tender-crisp, 2-3 minutes. Stir in the coconut milk, sugar, and soy sauce; cook until the sugar dissolves, about 30 seconds. Return the scallops to the pan and toss to combine. Serve at once.

Nutritional information per serving  (1 cup): 148 calories, 5 grams fat, 1 gram sat fat, 18 mg. cholesterol, 269 mg. sodium, 14 grams carbohydrate, 3 grams fiber, 13 grams protein, 47 mg. calcium