Sunday, May 18, 2008

Scallops & Vegetables in Hoisin Sauce

My dad has always made chicken in hoisin sauce but I wanted to try it with scallops (which is low in points) and it was delicious. I served it with brown rice, but you really don't need it. If you prepare the vegetables ahead of time, you can make this dish in about 10 minutes! You could substitute chicken for the scallops, but make sure the chicken is cooked completely before eating (chicken takes a little longer to cook than scallops).



Scallops & Vegetables in Hoisin Sauce
Serves 2

3 Tbsp hoisin sauce
3 Tbsp water
2 Tbsp low-sodium soy sauce
1 tsp grated ginger root
1 tsp sesame oil
1 tsp minced garlic
3 scallions, sliced
2 cups broccoli florets
1 cup matchstick carrots
1 cup sugar snap peas
8 oz sea scallops, beards removed and patted dry

Combine the hoisin sauce, soy sauce, grated ginger, sesame oil, minced garlic and water in a medium bowl. Add scallions, broccoli florets, carrots, and snap peas and mix well.

Spray a large skillet with nonstick cooking spray. Heat over medium high heat. Add scallops and sear, turning frequently, until opaque and lightly browned around the flat sides, about 5 minutes. Remove from skillet and set aside.

Add the vegetable mixture to skillet over medium heat. Stir continously until vegetables are crisp-tender, about 3 minutes. Return scallops to skillet, and continue stirring until heated through, about 2 minutes.

(Each serving is 5 points. If serving with brown rice, add 2 points for a half cup measure.)

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