Lemon-basil Scallop Stir-fryEn Español (Spanish Version)
5.5 gSaturated Fat1 gSodium
795 mgTotal Carbohydrate
14.5 gDietary Fiber1.5 gProtein
22 gServings2IngredientsMeasuresLow-sodium soy sauce2 tablespoonsJuice of ½ lemonGarlic, minced2 clovesSugar2 teaspoonsFresh basil, chopped1 + 1 tablespoonOlive oil2 teaspoonsSea scallops½ poundBroccoli florets1 cupSugar snap peas, trimmed½ cupDirectionsIn a small bowl, whisk together soy sauce, lemon juice, garlic, sugar, and basil.Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add scallops and stir-fry for about 3 minutes, until cooked through. Transfer to a plate.Add broccoli to the wok and stir-fry for about 2 minutes. Add sugar snap peas and stir-fry for another minute.Add lemon-basil sauce to the wok and bring to a boil. Reduce heat to low and add scallops back in. Cook for another minute.Garnish with remaining basil and serve.
3 very lean meats; 1 fat; 1.5 vegetables; 0.5 starches
Side Suggestions: Brown Rice