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Add a photoServings: 2
Ingredients
- 8 ounce fresh or possibly frzn sea scallops
- 2/3 c. water
- 1 T lemon juice
- 2 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon instant chicken bouillon granules
- 1/8 teaspoon black pepper
- Dash crushed red pepper (optional)
- Nonstick spray coating
- 1 c. broccoli flowerets
- 1/2 med. red or possibly green pepper, cut into thin strips
- 2 green onions, sliced on an angle into 1" pcs
- 2 teaspoon veg. oil
- 1 c. warm cooked rice
Directions
- 1. Thaw scallops if frzn. Cut large scallops in half. Set aside.2. For Sauce: In a small bowl stir together water, lemon juice, cornstarch, sugar, bouillon, black pepper and crushed red pepper. Set aside.
- 3. Spray a cold large frying pan with spray. Preheat over medium heat. Add in broccoli, peppers and onion. Stir fry 2-3 min or possibly till vegetables are tender crisp. Remove vegetables from pan.
- 4. Add in oil to frying pan. Add in scallops. Stir fry 2-3 min or possibly till scallops are opaque. Push scallops from center of frying pan.
- 5. Stir sauce and add in to center of frying pan. Cook and stir till thickened and bubbly. Return vegetables to the frying pan. Stir to coat with sauce. Cook and stir about 1 minute more or possibly till heated through. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 2 servings | |
| Calories 272 | |
| Calories from Fat 51 | 19% |
| Total Fat 5.73g | 7% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 37mg | 12% |
| Sodium 202mg | 8% |
| Potassium 527mg | 15% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.97g | 1% |
| Protein 22.26g | 36% |
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