Lemon-basil Scallop Stir-fry

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	192
Total Fat	5.5 g
Saturated Fat	1 g
Sodium	795 mg
Total Carbohydrate	14.5 g
Dietary Fiber	1.5 g
Protein	22 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Low-sodium soy sauce	2 tablespoons
Juice of ½ lemon
Garlic, minced	2 cloves
Sugar	2 teaspoons
Fresh basil, chopped	1 + 1 tablespoon
Olive oil	2 teaspoons
Sea scallops	½ pound
Broccoli florets	1 cup
Sugar snap peas, trimmed	½ cup

Directions
In a small bowl, whisk together soy sauce, lemon juice, garlic, sugar, and basil.
Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add scallops and stir-fry for about 3 minutes, until cooked through. Transfer to a plate.
Add broccoli to the wok and stir-fry for about 2 minutes. Add sugar snap peas and stir-fry for another minute.
Add lemon-basil sauce to the wok and bring to a boil. Reduce heat to low and add scallops back in. Cook for another minute.
Garnish with remaining basil and serve.

Exchanges
3 very lean meats; 1 fat; 1.5 vegetables; 0.5 starches

Side Suggestions: Brown Rice

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