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Garlicky Scallop Stir-Fry




Source of Recipe


Linda B., HCE Agent


List of Ingredients




2 Tbsp. butter
1/2 lb. mushrooms, thinly sliced
2 garlic cloves, minced
1 can (10-1/2 oz.) condensed chicken broth
1 medium head broccoli, cut into small florets
1/2 of a small red bell pepper, diced
1-1/2 lbs. sea scallops, quartered
3 Tbsp. cornstarch
2 tsp. light soy sauce

Recipe



In a large skillet, melt the butter over high heat. Add the mushrooms and garlic and sauté for 2 to 3 minutes, or until the mushrooms are tender.

Reserve 1/4 cup chicken broth. Add the broccoli, bell pepper, and the remaining chicken broth to the skillet; mix well. Reduce the heat to medium and cook for 4 to 5 minutes, or until the broccoli is tender-crisp.

Add the scallops and cook for 1 to 2 minutes, or until the scallops are firm and white.

In a small bowl, combine the cornstarch, soy sauce, and the reserved chicken broth until smooth; stir into the skillet and cook for 1 minute, or until thickened. Serve immediately.

Serving Size: 1/8 recipe, Total Servings: 8
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1/2 Fat

Calories Per Serving: Calories 113, Total Fat 4 g, Cholesterol 31 mg, Sodium 447 mg, Carbohydrate 7 g, Protein
12 g