Nutrition Facts

Serving Size1
Total Fat5.5 g
Saturated Fat1 g
Sodium795 mg
Total Carbohydrate14.5 g
Dietary Fiber1.5 g
Protein22 g

Servings and Times


Ingredients and Preparation

Low-sodium soy sauce2 tablespoons
Juice of ½ lemon
Garlic, minced2 cloves
Sugar2 teaspoons
Fresh basil, chopped1 + 1 tablespoon
Olive oil2 teaspoons
Sea scallops½ pound
Broccoli florets1 cup
Sugar snap peas, trimmed½ cup
  1. Directions
  2. In a small bowl, whisk together soy sauce, lemon juice, garlic, sugar, and basil.
  3. Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add scallops and stir-fry for about 3 minutes, until cooked through. Transfer to a plate.
  4. Add broccoli to the wok and stir-fry for about 2 minutes. Add sugar snap peas and stir-fry for another minute.
  5. Add lemon-basil sauce to the wok and bring to a boil. Reduce heat to low and add scallops back in. Cook for another minute.
  6. Garnish with remaining basil and serve.