ChristineP
05-14-2001, 01:56 AM
Seared Scallops Teriyaki
Courtesy of: Weight Watchers Website
1 cup snow peas, trimmed
2 medium carrots, thinly sliced of julienned
2 cups shiitake mushrooms, trimmed
4 oz. asparagus, cut into 3" pieces
1 lb. scallops
1/4 cup teriyaki sauce
2 tbsp. soy sauce
3 tbsp. rice vinegar
Place snow peas, carrots, mushrooms, and asparagus into a steamer over boiling water. Cover and cook until tender, about 3-4 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. 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 oz. scallops and 1 1/4 cup vegetables per serving.
Serves: 4
Points per Serving: 3
I served with brown rice and it was quite yummy!
Christine :D :D :D
Courtesy of: Weight Watchers Website
1 cup snow peas, trimmed
2 medium carrots, thinly sliced of julienned
2 cups shiitake mushrooms, trimmed
4 oz. asparagus, cut into 3" pieces
1 lb. scallops
1/4 cup teriyaki sauce
2 tbsp. soy sauce
3 tbsp. rice vinegar
Place snow peas, carrots, mushrooms, and asparagus into a steamer over boiling water. Cover and cook until tender, about 3-4 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. 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 oz. scallops and 1 1/4 cup vegetables per serving.
Serves: 4
Points per Serving: 3
I served with brown rice and it was quite yummy!
Christine :D :D :D