Oriental Style Sea Scallops

Categorized as: Fish-Shellfish, Vegetables
 
Makes 6 servings.

Ingredients:

2 tablespoons sesame or vegetable oil
1 ½ cups broccoli flowerets
1 cup thinly sliced onion
1 pound sea scallops
3 cups thinly sliced napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
2 teaspoons ground star anise (see Note)
¼ teaspoon ground coriander
½ cup chicken broth
¼ cup rice wine vinegar
2 to 3 teaspoons light soy sauce
¼ cup cold water
2 tablespoons cornstarch
2 to 3 tablespoons Equal® Spoonful*
4 cups hot cooked rice

Directions:

1. Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2. Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3. Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®. Serve over rice.

Nutritional Info (per serving):

Calories 330
Protein 20g
Carbohydrate 49g
Fat 6g
Cholesterol 26mg
Sodium 276mg

Food Exchanges: 2 meat, 2 ½ starch, 1 vegetable

Additional comments:

* May substitute 3 to 4 packets Equal sweetener

Note: You can substitute 2 teaspoons five-spice powder for the star anise and coriander. Amounts of vinegar and soy sauce may need to be adjusted to taste.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

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