Japanese Steakhouse Scallops

By á-174942

Ingredients

• 3 teaspoons canola oil
• 1 1/2 pounds scallops - (abt 20 sea scallops) patted dry with
• paper towel
• 1 medium onion cut in half and then thinly sliced
• 1/2 pound shiitake mushrooms stems discarded, and caps sliced
• 1 tablespoon freshly-grated ginger root
• 2 teaspoons minced garlic
• 1 cup shredded carrots
• 1 cup mung bean sprouts
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 1 medium scallion sliced for garnish
• 1/4 cup shredded carrots for garnish

Details

Servings 4

Preparation

Step 1

Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until bottoms are browned and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.

Heat remaining teaspoon of oil in same skillet. Add onions and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.

Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.

To serve, spoon 1/2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with remaining scallion and carrot.

This recipe yields 4 servings.

Points® Value: 8