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. Directions
  2. In a small bowl, whisk together soy sauce, lemon juice, garlic, sugar, and basil.
  3. 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.
  4. Add broccoli to the wok and stir-fry for about 2 minutes. Add sugar snap peas and stir-fry for another minute.
  5. 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.
  6. Garnish with remaining basil and serve.
Exchanges
3 very lean meats; 1 fat; 1.5 vegetables; 0.5 starches
Side Suggestions: Brown Rice

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