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Seared Scallops with Asian Veggies

(1 Votes)
Updated May 12, 2017
EDR Seared Scallops with Asian Veggies
SERVES
6
COOK TIME
15 Min

When seafood and stir fry come together, they make one healthy, quick-cooking, and delicious dish! Asian flavors and veggies make this a can't-miss meal!

What You'll Need:
  • 2 tablespoons peanut oil
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper
  • 1 pound bay scallops
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoon ground ginger
  • 1 head bok choy (Chinese white cabbage, about 3 pounds), trimmed and chopped
  • 1 package (16 ounces) frozen stir-fry vegetables, thawed and drained
  • 1 tablespoon light soy sauce
What To Do:
  1. Heat the peanut oil in a wok or large skillet over high heat. Add the garlic, crushed red pepper, and scallops and saute until the scallops are golden and cooked through. With a slotted spoon, remove the scallops to a bowl and cover to keep warm.
     
  2. Add the sesame seeds and ginger to the wok and cook for 1 to 2 minutes, or until the remaining cooking liquid from the scallops is absorbed. Add the bok choy and the stir-fry vegetables and stir-fry for 4 to 5 minutes.
     
  3. Return the scallops to the wok and add the soy sauce. Stir-fry for 1 to 2 minutes, or until heated through. Serve immediately.
     
Notes

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 163
  • Calories from Fat 62
  • Total Fat 6.9g 11 %
  • Saturated Fat 1.2g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 13g 26 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 18mg 6 %
  • Sodium 413mg 17 %
  • Total Carbohydrates 12g 4 %
  • Dietary Fiber 3.6g 15 %
  • Sugars 4.3g 0 %

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I need a way to halve or quarter these recipes for just the two of us seniors. Please consider

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