Seared Scallops

By krystallondon

Ingredients

• 10.5 oz fresh scallops
• 1 tsp sunflower oil
• 2 " piece fresh ginger, peeled and grated
• 1 tbsp finely gratd lime rind
• 1 orange bell pepper, seeded and sliced
• 1 red onion, thinly sliced
• 4 oz wild mushrooms, such as chanterelle, or cremini mushrooms
• 1/4 cup lime juice
• 1 tsp honey (optional)
• 1 tbsp soy sauce
• 4 oz bok choy, shredded

Details

Servings 4

Preparation

Step 1

1. Lightly rinse the scallops, discarding any thin black veins. Pat dry with paper towels and set aside.

2. Heat a wok and, when hot, add the oil. Add the grated ginger and cook, stirring for 1 minute.

3. Add the lime rind, bell pepper slices, and onion and stir-fry for 3-4 minutes, or until the onion has softened.

4. Add the scallops and mushrooms to the wok and stir-fry for 2 minutes. Make sure that the scallops are turned over after 1 minute.

5. Pour in the lime juice, add the honey if using, and the soy sauce. Stir together, then add the bok choy and continue to cook for 2-3 minutes, or until the scallops are tender. Serve immediately, divided equally among 4 warmed bowls.

Nutrients:

Calories: 107, Fat: 4.3 g, Sat Fat: 0.6 g, Salt 1.0 g