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Apricot-glazed scallops
Nb persons: 4
Yield:
Preparation time:
Total time: 10-15 minutes
Source:
Serves 4. Hands on time: 10-15 minutes. Total time: 10-15 minutes. Ingredients | |
6 oz | cellophane noodles |
1 Tbsp | safflower oil |
1/2 cup | minced white onion |
1 Tbsp | minced fresh Ginger |
2 cloves | garlic, minced |
2 lbs | fresh or frozen large sea scallops, (thawed if frozen) |
1 1/2 Tbsp | low sodium soy sauce |
1/2 cup | apricot preserves |
2 cups | fresh or frozen snow peas, (do not thaw) |
Salt | |
pepper to taste |
Soak noodles in very hot water for 10 minutes (hot tap water is fine); drain and set aside.
Meanwhile, heat oil in a large skillet on medium-high heat. Add onion, Ginger and garlic and cook for 2 minutes, until tender, stirring frequently. Add scallops and cook for 2 minutes, until opaque. In a small bowl, whisk soy sauce into apricot preserves. Add apricot mixture to wok and bring to a simmer over same heat. Add snow peas and cook for 30 seconds. Remove from heat and season with salt and pepper. Serve scallops over noodles.
Nutrients per serving: 422 calories, 5g total fat, 51g carbs, 4g fiber, 15g sugars, 42g protein, 477mg sodium, 75 mg cholesterol
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