Scallops with Snow Peas
TAKES: 30 min. MAKES: 4 servings
The vibrant, crisp pea pods in this dish are a nice contrast with the soft texture of the scallops. It tastes just as bright and fresh as it looks. —Barb Carlucci, Orange Park, FL
2 Tbsp. cornstarch
2 Tbsp. reduced-sodium soy sauce ²/₃ cup water
4 tsp. canola oil, divided
1 lb. bay scallops
1/2 lb. fresh snow peas,
2 medium leeks (white portion
only), cut into 3x1/2-in. strips 11/2 tsp. minced fresh gingerroot 3 cups hot cooked brown rice
1. Mix the cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 tsp. oil over medium-high heat; stir-fry the scallops until firm and opaque, 1-2 minutes. Remove scallops from pan.
2. In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.
PER SERVING 378 cal., 7g fat (1g sat. fat), 27mg chol., 750mg sod., 57g carb. (4g sugars, 5g fiber), 21g pro.