WW: Gingery Scallops & Vegetable (3 points)
Posted by: DSredTX Wed, 11 Feb 2004, at 5:31 p.m
2 tsp. canola oil
1 lb. sea scallops, muscle removed
1 Tbsp. minced peeled fresh ginger
2 cloves garlic, minced
2 cups bean sprouts
1 cup fresh snow peas, trimmed and sliced diagonally in half
1 cup thinly sliced red bell pepper
1/2 cup shredded carrots
2 Tbsp. light coconut milk
1 Tbsp. packed light brown sugar
1 Tbsp. reduced-sodium soy sauce

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

2. Return the skillet to the heat. Swirl in the remaining 1 tsp. of 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, 30 seconds. Return the scallops to the pan and toss to combine. Serve at once.

Serves 4.

EACH SERVING IS 3 POINTS

I served this with brown basamti rice. I substituted peas shoots for bean spouts and regular soy sauce for low sodium. I also added a touch of fresh ground sea salt at serving!