Caramelized Scallops and Sugar Snap Peas

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Calories: 185; Fat: 1.3g; Protein: 29.2g; Carbs: 13.2g; Fiber: 0.4g; Cholesterol: 56mg; Iron: 0.6mg; Sodium: 844mg; Calcium: 44mg

* Serving size: 3 scallops and 3 ounces peas

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  • 2

Ingredients

  • SCALLOPS:
  • 3 1/2 teaspoons sugar, divided
  • 5 teaspoons water, divided
  • 1 tablespoon fish sauce
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon minced fresh garlic
  • 1/8 teaspoon crushed red pepper
  • Cooking spray
  • 1/8 teaspoon freshly ground black pepper
  • 6 large sea scallops (about 12 ounces)
  • 1 teaspoon chopped fresh mint
  • 2 lime wedges
  • SUGAR SNAP PEAS:
  • 6 ounces sugar snap peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon toasted sesame seeds

Preparation

Step 1

SCALLOPS:

1. Combine 1/2 teaspoon sugar, 1 tablespoon water, fish sauce, and next 4 ingredients (through red pepper) in a small bowl.

2. Combine remaining 1 tablespoon sugar and remaining 2 teaspoons water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking 2 minutes or until golden (do not stir). Remove from heat; carefully add fish sauce mixture, stirring constantly. Keep warm.

3. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Sprinkle black pepper over scallops; add scallops to pan. Cook 1 1/2 minutes on each side or until desired degree of doneness. Add sauce; toss well. Sprinkle with mint. Serve with lime.

SUGAR SNAP PEAS:

1. Steam 6 ounces sugar snap peas 2 minutes or until crisp-tender; place in bowl.

2. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon toasted sesame oil to peas; toss well. Sprinkle with 1/4 teaspoon toasted sesame seeds.

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