Gingered Scallops

By Tonya_Speed

NUTRITION per serving: 252 Calories; 8g Fat; 29g Protein; 15g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 426mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. Points: 6

Ingredients

• 1 1/2 pounds bay scallops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup finely chopped green onions
• 2 tablespoons minced gingerroot
• 1/4 cup lemon juice
• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Pat scallops dry with a paper towel and season with salt and pepper. Heat the oil in a skillet over high heat; add scallops and cook for 2 to 3 minutes per side or until lightly browned. Make sure you don't overcook. Remove from pan. Add remaining ingredients to pan; cook for 1 minute. Add scallops and toss well.

SERVING SUGGESTION: Brown rice and stir-fried zucchini, yellow squash and snow peas.
GLUTEN FREE: Make sure honey and soy sauce are gluten free.