Scal­lops with Snow Peas

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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,

halved di­ag­o­nally

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.

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