Serves: 3
Total Calories: 201

1/2 pound scallops, cut in half if very large (6-oz cooked)
2 tablespoons cornstarch, divided
3 tablespoons lite soy sauce, divided
1 teaspoon sugar
1/2 teaspoon ground ginger
1 cup water
1/4 teaspoon minced garlic
1/2 pound fresh broccoli, cut into serving pieces
1 medium onion, cubed
2 medium carrots, sliced diagonally
Freshly ground black pepper

1. Mix the scallops with 1 tablespoon each cornstarch and soy sauce. Let stand 10-15 minutes.

2. Combine remaining cornstarch, soy sauce, sugar and ginger with the water.

3. Sauté scallop mixture in nonstick skillet

4. Add vegetables. Cook and stir for several minutes.

5. Add water mixture and pepper. Cook until sauce thickens and vegetables are tender-crisp.

EXCHANGES
2 Learn Meat
1 Starch/Bread
1 Vegetable

NUTRITION FACTS
Calories 153
Total Fat 1 gram
Saturated Fat trace
Cholesterol 25 milligrams
Sodium 228 milligrams
Total Carbohydrate 20 grams
Dietary Fiber 1 gram
Protein 16 grams

Nutritional Facts:

Serves: 3
Total Calories: 201
Calories from Fat: 9

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