Scallops - Lime Scallops with Almonds
By á-745
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Ingredients
- 1 lb. fresh or frozen scallops
- 1 cup cold water
- 1/2 tsp. finely shredded lime peel
- 3 tbsp. lime juice
- 2 tbsp. cornstarch
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. instant chicken bouillon granules
- 1 medium cucumber, very thinly sliced
- 1 tbsp. cooking oil
- 1/2 lb. fresh broccoli, cut up
- 1 medium sweet red or green pepper, cut in 3/4 inch pieces (3/4 cup)
- 1/4 cup sliced almonds
Details
Servings 4
Preparation
Step 1
Thaw scallops, if frozen. Cut any large scallops into bite-size pieces. For sauce, stir together water, lime peel, lime juice, cornstarch, sugar, salt, chicken bouillon granules and 1/8 tsp. pepper. Set aside. Arrange cucumber slices on a serving platter. Set aside.
Preheat wok or large skillet over high heat; add cooking oil. Stir fry scallops for 2 to 3 minutes or till opaque. Remove scallops from the wok.
Stir sauce; add to the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 mins more. Return scallops and vegetables to the wok; stir ingredients together to coat with sauce. Cook and stir for 1 min. Stir in almonds. Serve immediately atop cucumber slices.
Nutrition:
252 calories; 9 g fat (6 g sat fat); 61 mg cholesterol; 702 mg sodium; 17 carbs; 31 g protein; 954 mg potassium
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