Seared Scallops Teriyaki

Luscious scallops, seared until golden and nestled in a mound of spring vegetables, make a showy and elegant presentation: low-fat and high-style.

Ingredients

1 cup snow peas, trimmed
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2 medium carrot(s), thinly sliced or julienned
2 cup shiitake mushroom, trimmed

1/4 pound asparagus, cut into 3-inch pieces
1 pound scallops
1/4 cup teriyaki sauce
2 Tbsp soy sauce
3 Tbsp rice vinegar

Directions

Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.

While vegetables are cooking, heat a nonstick skillet over high heat. Add scallops and let brown, about 2 minutes. Turn and cook until firm and opaque, about 2 minutes more. Remove from heat and add teriyaki sauce.

Toss vegetables with soy sauce and rice vinegar.

Divide vegetables among 4 plates, top with scallops and serve. Yields about 3 ounces of scallops and 1 1/4 cups of vegetables per serving.

Notes
POINTS Value: 3

Makes 4 Servings

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Preparation Time: 20 min
Cooking Time: 10 min