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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 |
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 |
- Directions
- In 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.
Exchanges
3 very lean meats; 1 fat; 1.5 vegetables; 0.5 starches
Side Suggestions: Brown Rice
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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