Scallops
with Snow Peas Recipe
Ingredients
:
2
tablespoons cornstarch
2
tablespoons reduced-sodium soy sauce
2/3
cup water
4
teaspoons canola oil, divided
1
pound bay scallops
1/2
pound fresh snow peas, halved diagonally
2
medium leeks (white portion only), cut into 3x1/2-inch strips
1-1/2
teaspoons minced fresh gingerroot
3
cups hot cooked brown rice
How
To Make :
Mix
cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons
oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2
minutes. Remove from pan.
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.
Test
Kitchen tips :
Bay
scallops are the smallest of the scallops and are usually available in a 70/120
size, meaning there are about 70 to 120 scallops per pound.
Bay
scallops are tender and have a sweet flavor, but can easily become tough if
overcooked.
Nutrition
Facts :
1
cup stir-fry with 3/4 cup rice: 378 calories, 7g fat (1g saturated fat), 27mg
cholesterol, 750mg sodium, 57g carbohydrate (4g sugars, 5g fiber), 21g protein.