• Lemon-basil Scallop Stir-fry

    Nutrition Facts

    Serving Size 1
    Calories 192
    Total Fat 5.5 g
    Saturated Fat 1 g
    Sodium 795 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 1.5 g
    Protein 22 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Low-sodium soy sauce 2 tablespoons
    Juice of ½ lemon
    Garlic, minced 2 cloves
    Sugar 2 teaspoons
    Fresh basil, chopped 1 + 1 tablespoon
    Olive oil 2 teaspoons
    Sea scallops ½ pound
    Broccoli florets 1 cup
    Sugar snap peas, trimmed ½ cup
    1. In a small bowl, whisk together soy sauce, lemon juice, garlic, sugar, and basil.
    2. 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.
    3. Add broccoli to the wok and stir-fry for about 2 minutes. Add sugar snap peas and stir-fry for another minute.
    4. 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.
    5. Garnish with remaining basil and serve.

    Exchanges3 very lean meats; 1 fat; 1.5 vegetables; 0.5 starches

    Side Suggestions: Brown Rice

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